Two Whole Roasted Chickens (and Gravy)

Why You’ll Love This Recipe

Two Whole Roasted Chickens with Gravy is the perfect way to feed a crowd or meal prep for the week. Roasting two birds at once gives you juicy, flavorful meat and plenty of golden pan drippings to make a rich, savory gravy. It’s an efficient, satisfying meal that’s perfect for Sunday dinners or holiday gatherings.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

two whole chickens (3½–4 lbs each)
olive oil or melted butter
salt
black pepper
garlic powder
onion powder
paprika
dried thyme
lemon (halved)
garlic cloves (smashed)
fresh herbs (rosemary, thyme, parsley, optional)
onion (quartered)
carrots and celery (for roasting bed, optional)

For the gravy:

pan drippings
butter
all-purpose flour
chicken broth
salt and pepper (to taste)

directions

Preheat oven to 425°F (220°C). Pat chickens dry with paper towels.

Rub chickens all over with olive oil or melted butter.

Season generously with salt, pepper, garlic powder, onion powder, paprika, and dried thyme.

Stuff each cavity with lemon halves, garlic cloves, and herbs.

Place chickens on a roasting rack in a large roasting pan, breast-side up. Optionally, scatter onions, carrots, and celery beneath the rack for flavor and drippings.

Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Let rest for 15 minutes before carving.

For the gravy:

Skim fat from the pan drippings and transfer ¼ cup of the drippings to a saucepan.

Add ¼ cup of butter and melt over medium heat.

Whisk in ¼ cup of flour and cook for 2–3 minutes to form a roux.

Slowly whisk in 2–3 cups of chicken broth until smooth and desired consistency is reached.

Season with salt and pepper to taste and simmer until thickened.

Servings and timing

This recipe yields 10–12 servings.
Preparation time: 15 minutes
Roasting time: 75–90 minutes
Resting and gravy time: 25 minutes
Total time: 2 hours–2 hours 15 minutes

Variations

Use herbed compound butter under the skin for more flavor.
Add apple slices or shallots to the cavity for sweetness.
Use white wine in the gravy for a gourmet touch.
Roast over potatoes to soak up the juices.

storage/reheating

Store leftover chicken in the refrigerator for up to 4 days.
Reheat gently in the oven or microwave with a splash of broth.
Freeze cooked chicken and gravy separately for up to 3 months.

FAQs

Can I roast both chickens in one pan?

Yes, use a large roasting pan or two pans if needed for even cooking.

Do I need to truss the chickens?

It’s optional, but tying the legs helps them roast more evenly.

Can I make this ahead?

Yes, roast and carve ahead, then reheat with gravy before serving.

How do I know the chickens are done?

Check internal temperature at the thickest part of the thigh—165°F is safe.

Can I use the same seasoning on both?

Yes, or customize each chicken for different flavors.

Can I make gravy without pan drippings?

Yes, use butter, flour, and chicken broth, but drippings add more flavor.

What sides go well?

Mashed potatoes, roasted vegetables, and rolls pair perfectly.

Can I stuff the chickens?

Stick to aromatics like lemon and herbs for even roasting and food safety.

Do I need to baste the chickens?

Not necessary, but you can for extra moisture and browning.

Is this recipe kid-friendly?

Yes, it’s simple, flavorful, and easy to serve.

Conclusion

Two Whole Roasted Chickens with Gravy is a practical, flavorful way to prepare a feast with minimal effort. Juicy, herb-seasoned meat and savory homemade gravy make this dish a classic favorite that’s perfect for any occasion. Make it once, and you’ll want to roast double every time.

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