- 2 Chickens, about 10-13 pounds each
- 2 tbsp Fresh rosemary chopped
- 2 tbsp Fresh thyme chopped
- 1/4 cup Olive Oil + 2 tbsp reserved
- 1 tsp salt
- 1/2 tsp pepper
- 2 large carrots rustically chopped
- 3 celery stalks rustically chopped
- 1 large onion chopped in large pieces
- 2 cups of chicken broth
- Oven probe thermometer
Preheat the oven to 350 degrees.
Prep your roasting pan with the vegetable underneath the removable metal grate. If you don’t a roasting pan that comes with that, just place the veggies on the bottom of the pan. Add the chicken stock.
In a separate bowl mix together 1/4 cup olive oil and chopped herbs, salt, and pepper.
Rinse and pat dry your chickens, taking out the innards. Place them over the removable grate. Using your hands, loosen the skin over the breast to create a pocket for the olive oil herb mixture. Be gentle and careful not to poke through the skin. Divide the mixture in half and rub under the skin over each breast.
Drizzle the top of the chickens with the reserved 4 tbsp of olive oil and rub it all over, into the skin. Wash your hands and then sprinkle the chickens with salt and pepper.
Stick the oven thermometer in the thickest part of the breast, being careful not to hit the bone.
Bake uncovered for about an hour and a half, basting every half an hour, or until the thermometer reaches 170.
*to make gravy, strain the vegetables out of the drippings. allow to sit and pour off the fat. Add remaining liquid into a pan with a slurry of corn starch and water (about 2 tbsp each) allow to cook over medium low heat for 5-10 min, adding chicken stock if it becomes to thick, or allowing it to reduce uncovered if it becomes to thin. Taste, and add salt and pepper as needed!