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

1/4 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

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.

No additional tips available.

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

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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.

Roast Chickens With Thyme Paste

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