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February 2004

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Credit: © Maura McEvoy

Recipe Summary test

active:
20 mins
total:
1 hr 30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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