Roast Chicken Stuffed with Lemon and Rosemary

Recipe courtesy of Tiffani Thiessen
Show: Dinner at Tiffani's Episode: Dinner at Tiffani's
TOTAL TIME: 1 hr 30 min
Prep: 20 min
Inactive Prep: 10 min
Cook: 1 hr
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 2 chickens (about 3 pounds each)
  • 3 lemons, quartered
  • 14 to 16 sprigs fresh rosemary
recipe tools

Directions

Preheat the oven to 425 degrees F.

Spread 1 tablespoon of the oil in the bottom of a roasting pan. Spread the fennel in a single layer and drizzle with 1 tablespoon of oil.

Salt the body cavities of the chickens and stuff 6 lemon quarters into each. Gently separate the skin from the flesh with your fingers and insert 7 or 8 rosemary sprigs under the skin of each bird. Slide the sprigs in lengthwise and distribute them evenly all around the breasts and thighs. Rub 1 tablespoon of oil on the skin of each chicken. Tie the legs together with kitchen twine. Salt the skin of the chickens just before placing them breast-sides up in the roasting pan on top of the fennel. Roast until an instant-read thermometer inserted into the thickest part of a thigh (but not touching a bone) registers 165 degrees F, about 1 hour.

Transfer the chickens to a cutting board and let rest for 10 minutes. Carve into thin slices and serve with the fennel.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.