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Roast Chicken

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“From Martha Steward video, originally a recipe of Norma Darden of Miss Mamie's Spoonbread. (Use two-and-a-half-to-three-pound chickens)”
READY IN:
2hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375° .
  2. Finely chop the leaves of one sprig rosemary and one clove garlic.
  3. In a small bowl, combine mustard, chopped rosemary, and chopped garlic; set aside.
  4. Rub each chicken inside and out with half a lemon. Place a lemon half in each cavity.
  5. Add to the cavity of each chicken a stalk of celery, two onion quarters, a sprig of rosemary, and a clove of garlic.
  6. Rub chickens all over with mustard mixture, and season with salt and pepper.
  7. Place on a rack in a large roasting pan.
  8. Sprinkle all over with wine. Pour remaining wine into roasting pan.
  9. Bake, basting about every 15 minutes, until juices run clear, 1 1/2 to 1 3/4 hours.
  10. Add water or wine as additional basting juices are needed.
  11. Remove from oven, transfer chickens to a platter, and let stand 10 minutes.
  12. Meanwhile, remove rack from roasting pan and place pan on top of stove over medium heat.
  13. Cook until liquid is slightly reduced, about 5 minutes. Pour reduced liquid over chickens, or serve on the side.

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