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Method
Step 1
Preheat oven to 220°C (200°C fan-forced). In a small bowl, combine the coriander, fennel seeds, combined paprika and cumin. Season the chicken cavities with some of spice mixture and salt. Place garlic cloves in cavities with some of the onion, carrots, lemon halves, oregano, sage, rosemary and thyme. Tie the legs together with kitchen string.
Step 2
In the centre of a heavy-rimmed baking tray, place the garlic bulb and the remaining onions, carrots, lemon, oregano, sage, rosemary and thyme. Season chickens all over with remaining spice mixture, salt and pepper. Drizzle the oil all over the chickens. Arrange the chickens over the vegetables in the tray.
Step 3
Roast chickens for 1 1/4 hours or until cooked through and juices run clear when the thickest part of the thigh is pierced (chicken should register 75°C on an instant-read meat thermometer).
Step 4
Set chickens aside for 15 mins to rest. Cut into pieces. Serve with extra thyme.
Curtis Stone's roast chickens with lemon and herbs
Serves88
Cook time1 hr 15 mins1 hour 15 minutes
Prep time10 mins10 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
2 Coles Australian RSPCA Approved Whole Chickens (about 1.7kg each)
2 tsp fennel seeds, crushed
1 tsp ground paprika
1 tsp smoked paprika
1/2 tsp ground cumin
2 tsp ground coriander
10 garlic cloves, unpeeled
2 brown onions, sliced
3 carrots, peeled, quartered
2 lemons, halved
1/2 bunch oregano sprigs
1/2 bunch sage sprigs
1/2 bunch rosemary sprigs
1/2 bunch thyme sprigs
1 garlic bulb, halved
1 tbs extra virgin olive oil, divided
Thyme sprigs, extra, to serve
Description
Say hello to your new favourite winter dish. These tender roast chickens are packed to the brim with mouth-watering herbs, spices and zesty lemon.
Method
Step 1
Preheat oven to 220°C (200°C fan-forced). In a small bowl, combine the coriander, fennel seeds, combined paprika and cumin. Season the chicken cavities with some of spice mixture and salt. Place garlic cloves in cavities with some of the onion, carrots, lemon halves, oregano, sage, rosemary and thyme. Tie the legs together with kitchen string.
Step 2
In the centre of a heavy-rimmed baking tray, place the garlic bulb and the remaining onions, carrots, lemon, oregano, sage, rosemary and thyme. Season chickens all over with remaining spice mixture, salt and pepper. Drizzle the oil all over the chickens. Arrange the chickens over the vegetables in the tray.
Step 3
Roast chickens for 1 1/4 hours or until cooked through and juices run clear when the thickest part of the thigh is pierced (chicken should register 75°C on an instant-read meat thermometer).
Step 4
Set chickens aside for 15 mins to rest. Cut into pieces. Serve with extra thyme.
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