Name: Curtis Stone's roast chickens with lemon and herbs recipe
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 1
Ingredients: 2 tsp ground coriander; 2 tsp fennel seeds, crushed; 2.50 gm ground paprika; 2.50 gm smoked paprika; 1.25 gm ground cumin; 2 RSPCA Approved Whole Chickens (about 1.7kg each); 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; 18.20 gm extra virgin olive oil, divided; Thyme sprigs, extra, to serve

Curtis Stone's roast chickens with lemon and herbs recipe

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Prep Time:
10 minutes

Cook Time:
75 minutes

Total Time:
85 minutes

Make Curtis Stone's savory roast chicken for a crowd-pleasing meal that even picky eaters will love. Roast two chickens to enjoy a delicious leftover lunch the next day.

Ingredients:

2 tsp ground coriander
2 tsp fennel seeds, crushed
2.50 gm ground paprika
1.25 gm ground cumin
2 RSPCA Approved Whole Chickens (about 1.7kg each)
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
18.20 gm extra virgin olive oil, divided
Thyme sprigs, extra, to serve

Instructions:

Preheat the oven to 220°C (200°C fan-forced). Mix coriander, fennel seeds, paprika, and cumin in a small bowl. Season chicken cavities with some of the spice mixture and salt. Fill cavities with garlic, onion, carrot, lemon, oregano, sage, rosemary, and thyme. Tie the legs together with kitchen string.
Place the garlic bulb and remaining onions, carrots, lemon, oregano, sage, rosemary, and thyme in the center of a heavy-rimmed baking tray. Season chickens with remaining spices, salt, and pepper. Drizzle oil over chickens and arrange them over the vegetables in the tray.
Roast the chickens for 1 1/4 hours until they are fully cooked, and the juices run clear when the thickest part of the thigh is pierced (chicken should register 75°C on an instant-read meat thermometer).
Allow the chickens to rest for 15 minutes before cutting them into pieces. Serve with an extra sprinkle of thyme for added flavor.

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