Thyme-and-Garlic Roast Chickens

clove club chicken dinner thyme

Isaac McHale, The Clove Club, London

8 Servings

Source

Ingredients

2 3½–4-lb. chickens

Kosher salt and freshly ground black pepper

1 bunch thyme

1 head of garlic, halved crosswise

Method

Preheat oven to 375°. Liberally season chickens with salt and pepper and place half of thyme and garlic in each cavity. Loosely tie legs together with kitchen twine and place on 2 wire racks set in rimmed baking sheets.

Roast chickens until golden brown, juices run clear, and an instant-read thermometer inserted into thickest part of thigh registers 165°, 50–60 minutes. Let rest at 10 minutes before carving. Serve with any accumulated juices poured over.