Herb Roasted Chicken (For Two?)

You might think I've got chicken on the brain.....I know that my last recipe was latin chicken...but I can't write too much about Beef and Pork...The Healthy eating people wouldn't like that...So since no one that I know of has a beef with Chicken....(No pun intended...I give you a Herb roasted chicken recipe.)


INGREDIENTS:


1/4 cup(s) chopped fresh herbs, such as parsley, sage, rosemary and/or thyme

2 clove(s) garlic, minced

2 tablespoon(s) extra-virgin olive oil

2 teaspoon(s) kosher salt

1 teaspoon(s) freshly ground pepper

2 (4 to 5 pounds each) whole chickens, giblets removed.

DIRECTIONS:

1.Preheat oven to 375 degrees F. Lightly coat a large roasting pan with cooking spray.

2.Mix herbs, garlic, oil, salt, and pepper in a small bowl to form a paste. Rub the herb mixture all over the chickens, under the skin and over the breast and thigh meat. Tie the legs together with kitchen string. Place the chickens in the prepared pan, breast-side up, preferably not touching each other.

3.Roast the chickens for 45 minutes. Rotate the pan 180 degrees and continue roasting until a thermometer inserted into the thickest part of the thigh, without touching the bone, registers 165 degrees F, 45 minutes to 1 hour more. (Be sure to check the temperature of each chicken. One might be done before the other.) Transfer to a clean cutting board; let rest for 10 minutes before removing the string and carving (see How To).

 Exchanges: 4 lean meat

Serve With a White Wine...Enjoy!  Eat well my friends!