A Brace Of Herb-roasted Chickens


  • 2 chickens (3 1/2 to 4 lb. each)
  • 2 tablespoons packaged poultry rub (or make you own; see notes)
  • 1 onion (6 oz.), peeled and cut into 1-inch chunks
  • 1 lemon, ends sliced off, cut into 1-inch chunks
  • 4 parsley sprigs
  • 10 ounce fresh chèvre (goat) cheese or 2 packages (5 oz. each) Boursin cheese (optional)
  • 2 tablespoons olive oil


Notes: To Make Your Own Poultry Rub, Mix 1 1/2 Teaspoons Each Dried Thyme And Dried Oregano With 1 Teaspoon Each Garlic Powder, Kosher Or Sea Salt, And Coarse-ground Pepper. For Adult Tastes, Spread A Layer Of Goat Cheese Beneath The Breast Skin.

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