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Classic Double Roast Chickens

- Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Photo: Iain Bagwell; Styling: Buffy Hargett Miller

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.

Hands-on time: 20 minutes
Total time: 2 hours
Yields: Makes 2 chickens

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

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.

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.

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.

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