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Roast Chicken with Matzo Stuffing and Cauliflower-Spinach Puree
- 2 4-1/2- to 4-3/4-pound chickens, rinsed, patted dry
- 2 lemons, cut into wedges
- 5 shallots, quartered
- 8 fresh rosemary sprigs plus 2 tablespoons chopped fresh rosemary, divided
- 8 fresh thyme sprigs plus 2 tablespoons chopped fresh thyme, divided
- 2 tablespoons chicken fat or olive oil
- 2 tablespoons chopped fresh Italian parsley
- Cauliflower-Spinach Puree
- Matzo Stuffing
Directions:View on Bon Appetit
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