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Roasted Chickens with Lemon and Orange
© Maura McEvoy

Roasted Chickens with Lemon and Orange

  • ACTIVE: 20 MIN
  1. Two 3 1/2-pound chickens
  2. Salt and freshly ground pepper
  3. 1 lemon, halved
  4. 1 orange, halved
  5. 8 garlic cloves
  6. 8 rosemary sprigs
  7. 8 thyme sprigs
  1. Preheat the oven to 425°. Season the chickens all over with salt and pepper. Stuff each chicken with a lemon and orange half, 2 garlic cloves and 2 sprigs each of rosemary and thyme. Tie the legs together with kitchen string. Set the chickens in a large roasting pan and tuck the remaining garlic cloves and rosemary and thyme sprigs between the legs.
  2. 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°. Let the chickens rest for 10 minutes before carving.
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