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HERB-ROASTED CHICKEN

2 3-l/3to4 lb. chickens, rinsed and patted dry
5 tbsps. fresh lemon juice
5 small bay leaves
l-l/2 tsp. thyme
l-l/2 tsp. marjoram
l-l/2 tsp. tarragon
l-l/2 tsp. caraway seeds
l tsp. sage
l tsp. rosemary
l/4 tsp. dried dill
4 Knorr beef bouillon cubes
2 whole lemons pierced all over with a skewer
In a roasting pan rub the chickens with l tbsps. of lemo juice.
In a blender blend together the bay leaves, thyme, marjoram,
tarragon, caraway seeds, sage, rosemary, dill, bouillon cubes, and
the remaining 4 tbsps. lemon juice until the mixture forms a paste.
Coat the chicken cavities with the paste, put l of the whole lemons
in each cavity, and with kitchen string tie the legs together.
Season with pepper only and roast in middle of preheated 450 oven
for 30 mins. Reduce heat to 350 and roast chickens, basting
occasionally for l hour more. Let the chickens stand for l5 mins.
transfer them to cutting board and carve them. Throw lemons away.
Serve the chickens with pan juices.
Serves 4.

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https://recipes.connorbowen.com/recipe/herb-roasted-chicken/