Spring Roast Chicken
Preheat oven to 375F and line a large roasting pan with parchment. Pat chickens dry with paper towels. Place one, breast-side down, on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone from end to end and remove. Flip chicken breast-side up and open like a book. Press firmly on the breastbone with your palm to flatten. Repeat with other chicken.
Mix butter with salt and pepper in a small bowl. Loosen skin of each chicken at neck-cavity end with a finger. Spread 1/2 tsp butter mixture under the skin, reaching in as far as possible. Gently push 2 or 3 basil leaves under skin on each side of breast, keeping leaves flat. Rub skin all over with remaining butter mixture.
Arrange chickens side by side on roasting pan. Slice heads of garlic in half horizontally. Place cut-side down, between chickens.
Roast chickens in centre of oven until an instant-read thermometer inserted into the thickest part of the chicken reaches 165F, 55 to 60 min.
Transfer chickens to a cutting board. Cover with foil to keep warm. Remove garlic from pan. Skim 1 tbsp. fat from juices and transfer to a small saucepan. Skim and discard rest of fat, reserving juices. Heat saucepan over medium and whisk in flour. Cook 1 to 2 min.
Gradually whisk in pan juices and broth. Squeeze in garlic and mash into sauce. Bring to a boil, then reduce heat to medium. Gently boil, stirring often, until sauce is slightly reduced, 2 to 3 min. Cut chicken into 8 pieces.
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Last updated: August 28th, 2020
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