Description

This Two Whole Roasted Chickens recipe delivers juicy, flavorful birds with crispy skin and rich homemade gravy, perfect for feeding a crowd or meal prepping for the week.

Ingredients

Units Scale

2 whole chickens (3.5 to 4 lbs each), giblets removed
4 tablespoons olive oil or melted butter
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons paprika
2 teaspoons dried thyme
2 lemons, halved
2 onions, quartered
8 garlic cloves, smashed
2 cups chicken broth (for gravy)
2 tablespoons flour (for gravy)
2 tablespoons butter (for gravy)

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Instructions

Preheat oven to 425°F (220°C). Place a rack in a large roasting pan.
Pat chickens dry with paper towels. Rub with olive oil or butter inside and out.
In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and thyme. Rub seasoning all over the chickens.
Stuff each chicken cavity with lemon halves, onion quarters, and garlic cloves.
Place chickens breast-side up on the rack in the roasting pan. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Remove chickens and let rest for at least 10 minutes before carving.
To make gravy, pour pan drippings into a measuring cup. Skim off excess fat, then add enough chicken broth to make 2 cups.
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux. Slowly whisk in the broth mixture. Simmer until thickened, season to taste, and serve with carved chicken.

Notes

Roasting two chickens together saves time and gives you plenty of leftovers for sandwiches, soups, and salads.
Use a meat thermometer to avoid overcooking.
Gravy can be made ahead and reheated gently before serving.

Nutrition

Serving Size: 1 portion with gravy
Calories: 480
Sugar: 1g
Sodium: 450mg
Fat: 30g
Saturated Fat: 9g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 44g
Cholesterol: 140mg