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1
Preheat the oven to 425 degrees F.
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2
Sprinkle the inside of the chickens liberally with salt and pepper.
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3
Stuff each bird with 3 sprigs thyme, 2 cloves garlic, the bay leaf, onion and lemon.
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4
As the chickens cook, this will help keep them moist and also flavor the bird from the inside.
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5
Using kitchen twine, tie the legs together of each bird, and then tuck the wing tips underneath each body so it cooks evenly.
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6
Place the birds on a roasting rack over a roasting tray then sprinkle them with salt and pepper.
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7
Place in the oven and roast for 15 minutes.
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8
Then reduce the temperature to 375 degrees F and cook until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 1 hour more.
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9
When the chicken is done, the skin will be crispy and golden and the juices of the chicken will run clear.
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10
Remove from the oven and allow to rest for 15 minutes before serving.
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11
Cook's Note: This is a great recipe for the week where you can use the shredded chicken meat for salads, sandwiches, pasta dishes, and stews.
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12
Then you can also use the roasted chicken carcasses to make chicken stock, or fortify boxed broth for soups.
