A good roasted chicken is like a little black dress--always appropriate and very versatile.
Makes 8 servings
1. Preheat oven to 375°. Stir together salt and pepper.
2. If applicable, remove necks and giblets from chickens, and reserve for another use. Pat chickens dry. Sprinkle 1/2 tsp. salt mixture 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. Place chickens, breast sides up, facing in opposite directions (for even browning), on a lightly greased wire rack in a lightly greased 17- x 12-inch jelly-roll pan.
3. Bake at 375° for 1 1/2 hours or until a meat thermometer inserted in thigh registers 180°. Let stand 10 minutes before slicing.