Roasted Chickens Two Ways Recipes

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TWO WHOLE ROASTED CHICKENS + CHICKEN GRAVY



Two Whole Roasted Chickens + Chicken Gravy image

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.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Number Of Ingredients 13

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
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)

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 319 kcal, Carbohydrate 3 g, Protein 22 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 119 mg, Sodium 1058 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROAST CHICKEN TIMES TWO



Roast Chicken Times Two image

Provided by Tyler Florence

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings, plus a chicken for another meal

Number Of Ingredients 9

2 (2 to 2 1/2 pound) organic free-range chickens
Kosher salt and freshly ground black pepper
1 red onion, quartered
1 lemon, halved
1 head garlic, halved
2 bunches fresh thyme
4 bay leaves
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds mixed mushrooms such as button, cremini, shiitake, or oyster

Steps:

  • Heat the oven to 400 degrees F.
  • Pat the chickens dry with paper towels. Season the cavities with salt and pepper. In a large bowl combine the onion, lemon, garlic, 1 bunch thyme, bay leaves, and 3 tablespoons olive oil; season it with salt and pepper and mix it well. Stuff each bird with half the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up each chicken: Tuck the wing tips between the wings and the body. Put the mid point of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chickens breast side up in a roasting pan, drizzle over some olive oil, and season them with salt and pepper. Toss the mushrooms around the chicken, scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper. Roast the chickens for 1 to 1 1/2 hours; baste them with the pan juices every 20 minutes. The chicken is done when a thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.) Remove the chickens from the pan, cover them with foil, and let them stand for 10 minutes to rest. Serve 1 chicken with the roasted mushrooms and pan juices. Refrigerate the other chicken for another meal.

DOUBLE ROAST CHICKEN



Double Roast Chicken image

Roasting two chickens at once leaves plenty left over for sandwiches, soups, and salads--such as Roast Chicken Salad with Feta and Greens and Roast Chicken and Vegetable Soup--for easy lunches and dinners.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Makes 2 chickens

Number Of Ingredients 11

6 medium onions, peeled and quartered
6 beets, peeled and quartered
8 new red and white potatoes, halved
8 carrots, peeled
4 sweet potatoes, peeled and quartered
1 acorn squash, sliced into 1-inch rounds and halved
2 chickens (4 to 5 pounds each), giblets removed, rinsed and dried
Salt and freshly ground black pepper
2 lemons, quartered
8 sprigs fresh thyme
3 tablespoons unsalted butter, softened

Steps:

  • Heat oven to 425 degrees. Arrange about half of each of the vegetables in a 12-by-18-inch roasting pan. Place chickens over vegetables in pan; sprinkle cavities with salt and pepper. Fill each cavity with onion, lemon, and thyme. Tie legs together with kitchen twine. Arrange remaining vegetables around chickens.
  • Spread butter over chickens; sprinkle with salt and pepper. Roast until the skin is deep golden and crisp and the juices run clear when the skin is pierced, tossing the vegetables occasionally as they cook, 1 to 1 1/2 hours. An instant-read thermometer inserted into the breast should read 180 degrees. Remove from oven, and serve.

ROASTED CHICKEN, TWO WAYS RECIPE - (4.3/5)



Roasted Chicken, Two Ways Recipe - (4.3/5) image

Provided by erinstargirl

Number Of Ingredients 12

Garlic Turmeric:
1 TB ground turmeric
4 cloves organic garlic, pressed or grated
2 tsp Himalayan sea salt
2 TB evoo
1 whole chicken {about 5 lbs}
Rosemary, Garlic, and Sage:
2 bunches fresh sage and rosemary, chopped
1 head garlic, cut in half to expose the cloves
2 tsp Himalayan sea salt
2 TB evoo
1 whole chicken {about 5 lbs}

Steps:

  • In a small bowl mix together turmeric, garlic, salt, and olive oil. Massage mixture under the skin of the breast and all over the outside of the bird. Season the inside of the cavity with a little extra salt. Tuck wings under the thighs and tie up the legs using kitchen twine. In a small bowl mix together herbs, salt, and olive oil. Massage mixture under the skin of the breast and all over the outside of the bird. Season the inside of the cavity with a little extra salt and stuff in the garlic head for aromatics. Tuck wings under the thighs and tie up the legs using kitchen twine. Preheat oven to 400° F. Meanwhile, place birds on a lined half sheet pan, breast side up. Roast until temperature reaches 165° F in the breast or 170° in the thickest part of the thigh, about 60 minutes, depending. Remove from oven and let rest, covered loosely {parchment paper with a towel draped over the top works well}, about 10 minutes. Carve bird of choice and serve. After dinner, pick through any remaining meat, carve the second bird, keep the bones for broth and roll the leftover meat into your next few meals!

THE BEST ROASTED CHICKEN



The Best Roasted Chicken image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
  • Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
  • Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

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