Roast Chickens With Thyme Paste Recipe

Name: Roast Chickens With Thyme Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup thyme leaves; 1 medium Bermuda onion, peeled and chopped; 6 cloves garlic, peeled; 2 stalks celery, coarsely chopped; 1/2 teaspoon allspice; 2 teaspoons cracked green peppercorns; 1 tablespoon kosher salt; 1/4 cup olive oil; 2 4-pound chickens; Kosher salt and freshly ground black pepper to taste

Servings: persons

1
In a bowl, combine the thyme- paste ingredients.
2
In a food processor, working in two batches, process to a fine paste.
3
Preheat the oven to 500 degrees.
4
Loosen the skin over as much of the chicken as possible by running a spoon or your fingers under the skin covering the breasts of the chickens.
5
Stuff 1/2 of the paste under the skin and in the cavity of each chicken.
6
Season the chickens with salt and pepper.
7
Transfer the chickens to a large roasting pan fitted with a rack.
8
Roast until the juices run clear when the chickens are pierced at the thickest part of the leg, about 1 hour.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup thyme leaves, 1 medium Bermuda onion, peeled and chopped, 6 cloves garlic, peeled, 2 stalks celery, coarsely chopped, and more.

Yes, Roast Chickens With Thyme Paste falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chickens With Thyme Paste

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions