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Isha Joe

Two Whole Roasted Chickens + Chicken Gravy

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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Servings: 12 People
Course: Main Course
Cuisine: American
Calories: 319
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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).
  2. Line a large roasting pan with onion slices, drizzle with olive oil.
  3. 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.
  4. Place chicken over the onions breast-side-up. Tie legs together and tuck the wings under the chicken so they don’t scorch.
  5. 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.
  6. 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:

  1. 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.
  2. 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:
  • 4 lbs each: Bake 1 hr 15 min to 1 hr 30 min
  • 4.5 lbs each: Bake 1 hr 30 min to 1 hr 45 min
  • 5 lbs each: Bake 1 hr 45 min to 2 hrs
**Nutrition label is for chickens only and does not include gravy.