Roasted Chickens with Lemon and Orange

1. 1

   Preheat the oven to 425.

2. 2

   Season the chickens all over with salt and pepper.

3. 3

   Stuff each chicken with a lemon and orange half, 2 garlic cloves and 2 sprigs each of rosemary and thyme.

4. 4

   Tie the legs together with kitchen string.

5. 5

   Set the chickens in a large roasting pan and tuck the remaining garlic cloves and rosemary and thyme sprigs between the legs.

6. 6

   Roast the chickens for about 1 1/4 hours, or until an instant-read thermometer inserted in the thickest part of a thigh registers 165.

7. 7

   Let the chickens rest for 10 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.