Roasted Spring Chicken made easy with this simple recipe. Stuffing the chicken with lemon, herbs and garlic while drizzling with white wine and its essence make this tender chicken much more delicious!
Recipe by: Jeffrey, Jou Sun user since 2016
Servings: 4 | Time: 1 hr 15 mins | Difficulty: Medium
Pat the chickens dry with a paper towel. Use your index finger to loosen the skin on the top of the hen and slip a thin slice of butter under the skin on top of each breast. Add a few rosemary and thyme leaves.
Put a quarter of a lemon in the cavity of each chicken along with a clove of garlic and a sprig of fresh rosemary and thyme. Truss the chickens by tying the wings and legs.
Rub each chicken all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Place then chickens on the rack of a roasting pan lined with aluminum foil, spacing them out so they are as far apart from each other as possible. This will enable their skins to get browned and crispy.
Place the chickens in the preheated oven and roast for 25 minutes.
While the chickens are roasting, combine the chicken broth and wine in a bowl.
After the chickens have roasted for 25 minutes, reduce the oven temperature to 350°F (180°C). Pour the broth/wine mixture over the chickens and continue to roast for 30 minutes, basting the chickens with the juices at the bottom of the pan every 10 minutes or less.
The chickens are done when the internal temperature reads 165°F (75°C) and the juices run clear.
Carefully remove the chickens and pour the juices from their cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to week warm. Pour the juices from the roasting pan into a saucepan and boil for about 5 minutes until the liquid is a thin sauce-like consistency.
Drizzle the sauce over the hens and garnish with fresh herb sprigs and a slice of lemon. Serve immediately.