Recipe courtesy of Dave Lieberman
Roasted Chickens Two Ways
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- Level: Easy
- Total: 1 hr 55 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 1 hr 30 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 999
- Total Fat
- 71 g
- Saturated Fat
- 20 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 79 g
- Cholesterol
- 390 mg
- Sodium
- 1150 mg
- Level: Easy
- Total: 1 hr 55 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 1 hr 30 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 999
- Total Fat
- 71 g
- Saturated Fat
- 20 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 79 g
- Cholesterol
- 390 mg
- Sodium
- 1150 mg
Ingredients
Directions
- 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.
