Citrus and Herb Roasted Chickens

This recipe is not hard but looks and smells like a show-stopper!  These bake for 20 minutes per pound (so do the math now).

Here’s What You’ll Need:

2 Roasting Hens

4 T. Olive Oil

1/2 Large Onion, roughly chopped (no need to be a perfectionist – we’re going to hide them in those birds)

1/2 C. Fresh Parsley, chopped

2 T. Herb de Provence

1 Large Lemon, sliced and then halved


Preheat the oven to 350 degrees.

Place the chickens breast side up in a roasting pan on a roasting rack.  Pat the chickens dry with paper towels.

Liberally salt the chickens.  When you think you’ve salted them well, salt them again.

Divide the onion and stuff inside each chicken.  Stuff 1/2 of the lemon pieces inside the chickens as well.

Drizzle the oil over each chicken and then sprinkle evenly with the herb de provence and the fresh parsley.

Top with the remaining lemon slices, cover and bake 20 minutes per pound.


Once the internal temperature reaches 160 degrees when you pierce the chicken with a meat thermometer, uncover and notch the oven up to broil.

Place the chickens close to the top broiler and allow the skin to crisp up for 5-8 minutes.

Allow those hens to rest for 10 minutes before carving them up.

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