MAKES 8 SERVINGS
Start to finish: 1 hour 30 minutes (20 minutes active)
2 (31/2-pound) chickens, trimmed of excess fat Olive oil cooking spray Salt and ground black pepper 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano
Olive oil cooking spray
Salt and ground black pepper
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
Spray the chickens all over with the cooking spray, then season them with salt and pepper. In a large roasting pan, place the chickens, breast side up, side by side. Roast, uncovered, until a meat thermometer inserted into the leg-thigh joint registers 165 degrees, about 55 minutes.
While the chickens are roasting, in a small bowl whisk the lemon juice with salt and pepper to taste, whisking until the salt is dissolved. Whisk in the olive oil, thyme, and oregano, then set aside.
When the chickens are done, transfer them to a large platter and cover them loosely with foil. Let them rest for 15 minutes. Meanwhile, pour any drippings from the roasting pan into a fat separator. Add the chicken juices from the fat separator to the herb mixture and discard the fat.
After the chicken has rested, remove and discard the skin and cut up the chicken. Whisk the juices from the platter into the herb mixture. Divide the chicken between serving plates and spoon some of the herb mixture over each portion of chicken.
Nutrition information per serving: 290 calories; 120 calories from fat (41 percent of total calories); 13 g fat (2.5 g saturated; 0 g trans fats); 135 mg cholesterol; 1 g carbohydrate; 0 g fiber; 0 g sugar; 41 g protein; 390 mg sodium.
Sara Moulton, AP