Few things are as satisfying as pulling a perfectly roasted whole chicken from the oven. The golden, crispy skin and juicy, tender meat make it a timeless favorite for any occasion. This recipe ensures your chicken is flavorful and succulent, with minimal effort and just a few simple ingredients. Whether it’s a family dinner or a special gathering, this roasted chicken will be the centerpiece you can’t wait to share.
Steps
- Preheat your oven to 425°F and position the rack in the lower third. Arrange sliced onions in a large roasting pan and drizzle with olive oil.
- Prepare the chickens by removing giblets and patting them dry with paper towels. Season the inside of each chicken with salt and pepper, then stuff them with lemon quarters, half a garlic head, and rosemary sprigs.
- Place the chickens breast-side-up over the onions, tying the legs together with kitchen string and tucking the wings under to prevent burning.
- Melt butter and brush it over the chickens, seasoning them immediately with salt and pepper to ensure the seasoning sticks well.
- Roast the chickens in the oven, following the size-specific time chart, until the internal temperature reaches at least 165°F, and juices run clear when slicing between the leg and thigh.
- Allow the chickens to rest for 15 minutes after removing them from the oven to reabsorb juices, which will enhance their flavor.
- For the gravy, strain the pan drippings and discard the solids. Skim off the fat and use it in a saucepan over medium heat to make a roux with flour.
- Add the strained drippings to the roux, whisking until thickened, and adjust the consistency with water or milk as desired. Bring it back to a simmer before removing from heat.
Ingredients
- 2 whole chickens (5 lbs each), giblets removed and patted dry
- 5 teaspoons fine sea salt, divided
- 2 teaspoons ground black pepper, divided
- 4 tablespoons unsalted butter, melted
- 1 large lemon, cut into quarters
- 1 garlic head, sliced in half crosswise
- 4 sprigs fresh rosemary, divided
- 2 medium onions, sliced into 1/4-inch thick rings
- 1 teaspoon olive oil
- 4 tablespoons oil (skimmed from pan drippings)
- 2 tablespoons all-purpose flour
- 1 cup liquid drippings
- 1/2 cup water or milk, adjusted to taste and desired consistency
Nutritional Values
Calories: 3828 kcal | Carbs: 36 g | Protein: 264 g | Fat: 288 g | Saturated Fat: 96 g | Trans Fat: 4 g | Cholesterol: 1428 mg | Sodium: 12696 mg | Potassium: 3576 mg | Fiber: 12 g | Sugar: 12 g | Vitamin A: 14436 IU | Vitamin C: 108 mg | Calcium: 24 mg | Iron: 24 mg
FAQ
- How can I make sure my chickens are cooked evenly?
- Select chickens that are similar in size to ensure they cook at the same rate. If you have only one temperature probe, insert it into the larger chicken to confirm both are cooked through.
- What should I do with the leftover chicken bones?
- Use the chicken carcass and bones to prepare a rich and flavorful chicken bone broth.
- Is a roasting rack necessary for cooking chicken?
- You don’t need a traditional rack; lining the pan with onion slices works as a substitute and adds flavor to the drippings for gravy.
- What size roasting pan is ideal for two chickens?
- Choose a roasting pan large enough to accommodate both chickens without crowding. A spacious pan helps ensure even cooking.
- Can I prepare the chickens in advance?
- Yes, you can stuff, butter, and season the chickens the night before. Cover them with plastic wrap and refrigerate. Allow them to sit at room temperature for 30 minutes before cooking.
Tips
- Choose Evenly Sized Chickens: When selecting chickens, try to pick those that are similar in size to ensure they cook evenly and finish at the same time. If you have only one oven thermometer, place it in the larger chicken to verify both are cooked thoroughly.
- Season Promptly After Buttering: Apply melted butter to one chicken at a time, and immediately season it. This ensures that the spices adhere well before the butter solidifies on the cold chicken.
- Rest for Juiciness: Allow the chickens to rest for about 15 minutes once removed from the oven. This resting period helps the meat reabsorb its juices, resulting in juicier slices when serving.
- Utilize the Pan Drippings: Save the flavorful pan drippings to make a delicious gravy. Strain the drippings, skim off excess fat, and use them to create a roux for a rich and savory accompaniment to your meal.
Equipment
- Large Roasting Pan – Ensure it is large enough to accommodate two whole chickens.
- In-Oven Temperature Probe – Useful for ensuring the chickens are cooked to a safe temperature.
- Fine Sieve – For straining pan drippings when making gravy.
- Kitchen String – For tying the chicken legs together.
- Small Saucepan – For making the gravy from pan drippings.
