Herb-Roasted Chickens

1. 1

   Stir together oil and next 6 ingredients until well blended.

2. 2

   If necessary, remove giblets and neck from chickens, and reserve for another use. Rinse chickens with cold water; pat dry.

3. 3

   Loosen and lift skin from chicken breasts with fingers (do not totally detach skin). Rub 2 Tbsp. olive oil mixture evenly underneath skin of each chicken. Carefully replace skin. Rub remaining olive oil mixture over both chickens, coating evenly. Place chickens, side by side, on a lightly greased wire rack in a pan.

4. 4

   Bake at 425u00b0 for 30 minutes; cover loosely with aluminum foil, and bake 45 to 55 minutes or until a meat thermometer inserted in thickest portion of breast registers 165u00b0. Let stand 15 minutes before slicing.

5. 5

   Note: Dried herbs and seasonings may be substituted for fresh. Substitute 1/2 tsp. garlic powder for minced, but use the same amounts for the other herbs and spices.

* Per serving · 4 servings · Values may vary.

No additional tips available.