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© Meredith Corporation. All rights reserved. Used with permission.
(about 9 cups)
Preheat oven to 375°F. Rinse chicken body cavities; pat dry with paper towels. Skewer neck skin of chickens to backs; tie legs to tails. Twist wing tips under backs. Place chickens, breast-sides up, on a rack in a large, shallow roasting pan. Brush with melted butter; rub with garlic.
In a small bowl, stir together basil, sage, thyme, salt and lemon-pepper seasoning; rub onto chickens. If desired, insert a meat thermometer into the center of one of the chicken's inside thigh muscles. (Thermometer should not touch bone.)
Roast, uncovered, for 1 1/2 to 2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180°F). Remove from oven. When chickens are cool enough to handle, remove meat from bones; discard skin and bones. Using two forks, pull chicken apart into shreds.