Makes: 4 servings
Yield: plus leftovers
Prep: 5 mins
Roast: 1 hr
- 2 whole chickens (3 1/2 to 4 lbs each), rinsed and patted dry
- Salt and pepper
- Preheat the oven to 450 degrees . Fold the chicken wings under and remove any excess fat from the necks and cavities. Generously season inside and out. Using butcher's twine, tie the legs together. Place in a large baking dish or roasting pan.
- Roast the chickens for 30 minutes. Remove the pan from the oven and baste with the liquid in the bottom of the pan. Return to the oven and roast, basting once more, until the skin is deep golden and an instant-read thermometer registers 155 degrees when inserted into the thickest part of the thigh, 30 to 40 minutes longer. Tent with foil to prevent over-browning. (It will climb to 165 degrees as the bird rests.) Transfer the chicken to a cutting board and let sit uncovered for 10 minutes before carving.