Spring Roast Chicken

Spring Roast Chicken

1-hour 30-Minuterecipe Serves 8
Classic, simple dishes make for a delicious Easter feast all of your guests will love.
1-hour 30-Minuterecipe Serves 8


2 lrg
Whole chicken
2 tbsp
1/2 tsp
Salt & Pepper
6 Leaves
Fresh Basil
2 heads
1 tbsp
All Purpose Flour
1 cup
Chicken Broth


Prep: 30-minute | Cook: 1-hour
  • 1

    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.

  • 2

    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.

  • 3

    Arrange chickens side by side on roasting pan. Slice heads of garlic in half horizontally. Place cut-side down, between chickens.

  • 4

    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.

  • 5

    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.

  • 6

    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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