Use your favorite herb or spice mix. I love Penzey's different spice combinations. Serve one chicken and debone and save the other to use in salads, casseroles, soups, tacos, or enchiladas. Don't throw away the carcass or bones - make an easy chicken broth by simmering the bones in a pot of water with carrots, celery, onion, a bay leaf and a few black peppercorns. Strain and freeze for later use.
Prep Time10minutes
Cook Time1hour15minutes
Total Time1hour25minutes
Servings8-10
Ingredients
2organic fryer chickens3 1/2 - 4 pounds each
2tablespoonsolive oil
2-3tablespoonsfavorite herb mixsuch as Greek, Italian, Fines Herbes, Herbes de Provence, Turkish Seasoning
Instructions
Preheat oven to 400 degrees. Rub chicken with olive oil. Sprinkle herb mix all over chicken. Place on foil lined baking tray. Roast chicken for one hour to one hour and fifteen minutes, until drumstick moves easily when wiggled. Let chicken rest 10-15 minutes before cutting.