A Brace Of Herb-Roasted Chickens

1. 1

   Reserve chicken giblets for other uses. Pull off and discard lumps of fat from chickens. Rinse birds inside and out and pat dry.

2. 2

   Sprinkle 1/2 teaspoon poultry rub in each bird's body cavity. Place 1/2 the onion, lemon, and parsley in each chicken. Pin body cavities shut with small metal skewers.

3. 3

   If using cheese, starting at the neck, gently push your fingers under skin of each breast to loosen skin. Spread 5 ounces cheese under skin of each chicken, pressing to form an even layer over breast.

4. 4

   Rub skin of each chicken all over with 1/2 the oil and 1/2 the remaining poultry rub. Set chickens, breasts up, at least 2 inches apart on a rack in an 11- by 17-inch roasting pan.

5. 5

   Roast in a 400u00b0 oven until a thermometer inserted through thickest part of thigh to joint registers 175u00b0, about 65 minutes (about 55 minutes in a convection oven).

6. 6

   Using pot holders to protect your hands, tilt chickens to drain juices into pan. Set chickens on a platter and let rest in a warm place 10 to 15 minutes. Stir pan juices to release browned bits; skim and discard fat, and pour drippings into a small bowl. Carve chicken and serve with juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.