Two Whole Roasted Chickens + Chicken Gravy

Name: Two Whole Roasted Chickens + Chicken Gravy
Yield: 12 people
Ingredients: 2 whole chickens (5 lb each); 5 tsp fine sea salt; 2 tsp ground black pepper; 4 Tbsp unsalted butter; 1 large lemon; 1 garlic head; 4 rosemary sprigs; 2 medium onions; 1 tsp olive oil; 4 Tbsp oil; 2 Tbsp all-purpose flour; 1 cup liquid drippings; 1/2 cup water or milk

User Reviews

5.0

162 reviews

Excellent

Servings
12 people
Calories
319 kcal
Course
Main Course
Cuisine
American

Two Whole Roasted Chickens + Chicken Gravy

Nolan Clark

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We love roasting 2 chickens at once. It takes almost the same amount of time and you can enjoy one for dinner tonight and use the second for meal prepping the next few days.

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Ingredients

Servings

Ingredients for Roasting 2 Chickens:

2 whole chickens (5 lb each) giblets removed, patted dry
5 tsp fine sea salt divided
2 tsp ground black pepper divided
4 Tbsp unsalted butter melted
1 large lemon quartered
1 garlic head halved crosswise
4 rosemary sprigs divided
2 medium onions sliced to 1/4” thick rings
1 tsp olive oil

Chicken Gravy - Optional:

4 Tbsp oil skimmed from pan drippings
2 Tbsp all-purpose flour
1 cup liquid drippings
1/2 cup water or milk added to taste and desired consistency

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Instructions

How to Roast 2 Whole Chickens:

Preheat oven to 425˚F with a rack in the lower third of the oven (you want the whole chicken to be in the center of the oven).
Line a large roasting pan with onion slices, drizzle with olive oil.
Remove giblets from chickens and pat dry inside and outside with paper towels. Season inside each chicken with 1/2 tsp salt and 1/4 tsp black pepper then stuff each with 2 lemon quarters, 1/2 of garlic head and 2 sprigs rosemary.
Place chicken over the onions breast-side-up. Tie legs together and tuck the wings under the chicken so they don’t scorch.
Melt butter and brush top and sides of chicken and immediately season each chicken with 2 tsp salt and 1/2 tsp black pepper. Butter and season chickens one at a time so the butter doesn’t solidify making it difficult for seasoning to stick.
Bake at 425˚F for 1 hour and 45 minutes to 2 hours, depending on the size of your chicken or until the internal temperature at the deepest part of the thigh reaches 165˚F, and juices run clear when you cut between the leg and the thigh.* Rest chicken for 15 minutes after it comes out of the oven before slicing and serving.

To Make Chicken Gravy:

Strain pan drippings through a fine sieve and discard the solids. The drippings sit for a minute and you’ll notice the fat will float to the top. Spoon off 4 Tbsp of fat and add that to a small saucepan. Skim off and discard any remaining excess fat on your drippings.
Place the saucepan with fat over medium heat then add 2 Tbsp flour and whisk to combine. Continue whisking for 1-2 minutes until lightly golden. Add 1 cup of pan drippings and whisk until thickened and bubbling. Add water or milk to desired taste and consistency. I added about 1/2 cup milk. Bring back to a simmer, whisking constantly then remove from heat.

Notes

*Bake according to the time chart. I like to let the chicken go 5 degrees higher to be safe when cooking a whole chicken. Estimated times for 2 chickens:
**Nutrition label is for chickens only and does not include gravy.
4 lbs each: Bake 1 hr 15 min to 1 hr 30 min
5 lbs each: Bake 1 hr 30 min to 1 hr 45 min
5 lbs each: Bake 1 hr 45 min to 2 hrs

Nutrition Information

Show Details

Calories 319kcal (16%) Carbs 3g Protein 22g (44%) Fat 24g (37%) Saturated Fat 8g (40%) Trans Fat 1g Cholesterol 119mg (40%) Sodium 1058mg (44%) Potassium 298mg (9%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1203IU (24%) Vitamin C 9mg (10%) Calcium 24mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 319 kcal

% Daily Value*

Calories	319kcal	16%
Carbs	3g
Protein	22g	44%
Fat	24g	37%
Saturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	119mg	40%
Sodium	1058mg	44%
Potassium	298mg	6%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1203IU	24%
Vitamin C	9mg	10%
Calcium	24mg	2%
Iron	2mg	11%