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Dual Roast Chickens with Lemon, Garlic & Thyme

Keyword: Crowd pleasers, Pork, Poultry, Tacos, tortillas and fajitas, Weeknight dinners
Skill: intermediate
Servings: 1

INGREDIENTS

  • 3 tbsp (44 ml) fresh thyme, minced
  • 6 cloves garlic, crushed
  • 2 tsp (10 ml) lemon zest
  • 1 tsp (5 ml) kosher salt
  • 1 tsp (5 ml) freshly ground pepper
  • 2 tbsp (30 ml) extra virgin olive oil
  • 2 whole "fryer" chickens, 3-4 lbs. each (1360 g)
  • 2 tbsp (10 ml) butter, softened and divided into four equal pieces
  • 1 lemon cut in half width-wise

INSTRUCTIONS

  1. Preheat oven to 450 degrees F (232 degress C). Place Dual Roaster inside a roasting pan.
  2. Combine thyme, garlic, lemon peel, salt, pepper and olive oil in a small bowl to create a paste.
  3. Rinse chickens and pat dry. Evenly spread one piece of butter under the skin of each breast. Rub garlic-thyme paste in an even layer over the outside of each chicken. Place lemon half in the chicken cavity, cut side down.
  4. Align cavity of the chicken and place on roaster (breasts facing out). Place in oven. Roast chickens for 30 minutes. Baste chickens with pan juices. Reduce oven temp to 400 degrees F (204 degrees C). Continue to roast until core temperature is 180 degrees F (82 degrees C) about 60 to 90 minutes.

Notes

Prepared using the Cuisipro Dual Roaster