Roasted Chickens Two Ways
- 2 chicken roasters, about 3 pounds each
- Salt and freshly ground pepper
- 1 tablespoon Chinese five-spice powder
- About 6 cloves garlic, peeled and smashed
- 1 navel orange, quartered
- About 15 sage leaves
- 1 lemon, quartered
Preheat oven to 375 degrees F.
Season roasters with salt and pepper inside the chicken's cavity and on their skin. Place on a baking sheet lined with foil. Create a divider between the 2 chickens with a thick piece of aluminum foil. Rub 1 of the chickens all over with the five-spice powder and stuff with 3 garlic cloves and 2 orange quarters. Squeeze the other 2 orange quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
Stuff the other chicken with sage leaves, the remaining 3 garlic cloves, and 2 lemon quarters. Squeeze the other 2 lemon quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
Roast for 1 1/2 hours until skin is crispy and juices run clear and drumsticks pull away from the chicken easily. Let rest for at least 10 minutes before carving.
Recipe courtesy of Dave Lieberman