Whole roasted Chickens
Servings: 8
prep time: 15 minutes
cook time: 90 minutes
meal prep?
yes
You’ll need:
2-3 whole chickens, about 8 lbs. total
1 shallot per chicken, quartered
2-3 garlic cloves, smashed
2-3 tbsp dried sage
2 rosemary sprigs per chicken
3-4 thyme sprigs per chicken
salt and pepper, to taste
6-8 tbsp avocado oil or melted butter
2 lemons or oranges, quartered
8-12 celery stalks, ends trimmed
8-10 carrots, ends trimmed and halved long-ways
Preheat the oven to 400. line baking pans with parchment paper and arrange celery in the center as a bed for the chickens with carrots around the perimeter
Remove giblets from chicken cavities & lightly dry them with paper towel. place them on the celery beds and pour oil or butter over chickens, using hands to rub it in, getting it between the skin and meat if possible. stuff the chickens with quartered shallots, rosemary, thyme, and lemons or oranges. liberally season the outside of the chicken with dried sage, salt, & pepper.
Place chickens in the oven for about 90 minutes or until internal temperature reaches 165, Checking about halfway through and basting with the juices if necessary.
Allow chicken to rest about 10 minutes before serving. serve with Autumn Mash, Mushroom Gravy, & steamed green beens.
Once cooled, remove all meat from chickens and place in air-tight containers for storage. store bones / carcasses in ziploc bags in fridge until ready to make bone broth.
