Two Whole Roasted Chickens + Chicken Gravy
User Reviews
5
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Servings
12 people
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Calories
319 kcal
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Course
Main Course
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Cuisine
American
Two Whole Roasted Chickens + Chicken Gravy
Description
The preparation begins by seasoning the interior of each chicken with salt and pepper, then stuffing them with lemon quarters, garlic halves, and rosemary sprigs to infuse flavor as they roast. The chickens are placed breast-side-up over sliced onions drizzled with olive oil. After brushing the skins with melted butter and seasoning generously, they are baked at 425°F for roughly 1 hour and 45 minutes to 2 hours depending on size, ensuring a crispy skin and cooked-through meat.
The roasting process confers a golden crust and infuses aromatic lemon, garlic, and herb notes into the meat. The onions beneath roast and caramelize, adding sweetness and depth to the pan drippings, which are later used to make a simple gravy with flour and water.
The gravy made from the drippings provides a rich, flavorful sauce served alongside the roasted chicken. This combination makes for a classic roast chicken dinner suitable for gatherings or family meals.
Cooking times provided guide roasting duration by chicken size, with the cook advised to aim for slightly higher internal temperatures for safety. The recipe notes that the nutrition label excludes the gravy portion.
Ingredients
Ingredients for Roasting 2 Chickens:
- 2 whole chicken giblets removed, patted dry, 5 lb each
- 5 tsp salt divided, fine sea salt
- 2 tsp black pepper divided, ground
- 4 Tbsp butter melted, unsalted
- 1 lemon quartered, large
- 1 garlic bulb halved crosswise
- 4 rosemary divided, sprigs
- 2 onion sliced to 1/4” thick rings, medium
- 1 tsp olive oil
Chicken Gravy - Optional:
- 4 Tbsp neutral cooking oil skimmed from pan drippings, generic cooking oil
- 2 Tbsp all-purpose flour
- 1 cup liquid drippings
- 1/2 cup water added to taste and desired consistency, or milk
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
- Follow the baking time estimates based on chicken size; for 5 lb chickens, roast between 1 hour 30 minutes to 2 hours.
- It is advisable to allow the chicken to reach about 5 degrees above the standard internal temperature to ensure thorough cooking.
- The nutritional information provided applies only to the roasted chickens and does not include the gravy.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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