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1
Reserve chicken giblets for other uses.
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2
Pull off and throw away lumps of fat from chickens.
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3
Rinse birds inside and out and pat dry.
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4
Sprinkle 1/2 tsp.
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5
poultry rub in each bird's body cavity.
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6
Place 1/2 the onion, lemon, and parsley in each chicken.
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7
Pin body cavities shut with small metal skewers.
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8
If using cheese, starting at the neck, gently push your fingers under skin of each breast to loosen skin.
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9
Spread 5 ounces cheese under skin of each chicken, pressing to create an even layer over breast.
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10
Rub skin of each chicken all over with 1/2 the oil and 1/2 the remaining poultry rub.
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11
Set chickens, breasts up, at least 2 inches apart on a rack in an 11- by 17-inch roasting pan.
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12
Roast in a 400 degree oven till a thermometer inserted through thickest part of thigh to joint registers 175 degrees, about 65 min (about 55 min in a convection oven).
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13
Using pot holders to protect your hands, tilt chickens to drain juices into pan.
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14
Set chickens on a platter and let rest in a hot place 10 to 15 min.
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15
Stir pan juices to release browned bits; skim and throw away fat, and pour drippings into a small bowl.
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16
Carve chicken and serve with juices.
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17
This recipe yields 8 to 10 servings.
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Comments: To make your own poultry rub, mix 1 1/2 tsp.
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19
each dry thyme and dry oregano with 1 tsp.
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20
each garlic pwdr, kosher or possibly sea salt, and coarse-grnd pepper.
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21
For adult tastes, spread a layer of goat cheese beneath the breast skin.
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22
If you have only one oven, roast the chickens, then keep them hot while the macaroni bakes.
