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Classic Double Roast Chickens

Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Hands-on time 20 mins
Total time 2 hrs
Yield Makes 2 chickens
Classic Double Roast Chickens are flavored with rosemary and lemon, giving them a seductive aroma. This classic roasted chicken recipe saves time, yielding enough meat for three dinners for a family of four.

Ingredients

  • 4 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 (4- to 5-lb.) whole chickens
  • 2 lemons, halved
  • 2 fresh rosemary sprigs
  • 1 tablespoon olive oil
  • Vegetable cooking spray

How to Make It

  1. Preheat oven to 375°. Stir together salt and pepper. If applicable, remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.

  2. Sprinkle 1/2 tsp. salt mixture inside cavity of each chicken. Place 2 lemon halves and 1 rosemary sprig inside cavity of each chicken. Rub 1 1/2 tsp. olive oil into skin of each chicken. Sprinkle with remaining salt mixture; rub into skin. Tuck chicken wings under, if desired. Lightly grease a wire rack in a 17- x 12-inch jelly-roll pan with cooking spray. Place chickens, breast sides up and facing in opposite directions (for even browning), on wire rack.

  3. Bake at 375° for 1 1/2 hours or until a meat thermometer inserted in thigh registers 180°. Cover and let stand 10 minutes before slicing.