Roasted Chickens Two Ways
- Level: Easy
- Total: 1 hr 55 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 1 hr 30 min
- Yield: 4 to 8 servings
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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
Ingredients
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
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.
