Two Whole Roasted Chickens (and Gravy)
This Two Whole Roasted Chickens (and Gravy) recipe delivers crispy golden skin, juicy tender meat, and rich homemade gravy made from real pan drippings. Perfect for Sunday dinners, holidays, or meal prep, roasting two chickens at once saves time and feeds a crowd with delicious leftovers.
Ingredients
- For the Chickens
- 2 whole chickens 4–5 pounds each
- 2 tablespoons olive oil or melted butter
- 1 onion quartered
- 1 lemon halved
- 4 cloves garlic crushed
- Seasoning
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- For the Gravy
- 3 tablespoons reserved chicken fat or butter
- 3 tablespoons all-purpose flour
- 2 –3 cups chicken drippings plus broth if needed
- Salt and pepper to taste
Instructions
- Prep the Chickens
- Preheat oven to 425°F (220°C).
- Pat chickens completely dry inside and out.
- Rub olive oil or butter over the skin.
- Mix salt, pepper, paprika, thyme, and rosemary.
- Season generously inside and out.
- Stuff cavities with onion, lemon, and garlic.
- Tie legs loosely with kitchen twine.
- Roast
- Place chickens breast-side up on a rack in a large roasting pan.
- Roast at 425°F for 20 minutes.
- Reduce heat to 375°F (190°C).
- Continue roasting 60–75 minutes more.
- Rotate pan halfway through for even browning.
- Check for Doneness
- Internal temperature should reach 165°F (74°C) in thickest part of thigh.
- Juices should run clear.
- Skin should be deep golden and crisp.
- If browning too quickly, tent loosely with foil.
- Rest
- Remove from oven and tent with foil.
- Rest 15–20 minutes before carving.
- Reserve pan drippings for gravy.
Notes
- Always dry the skin thoroughly for crispiness.
- Use a meat thermometer for perfect doneness.
- Resting keeps juices inside the meat.
- Store leftovers refrigerated up to 4 days.
- Freeze shredded chicken up to 3 months.