Recipe courtesy of Dave Lieberman
Episode: Finicky Eaters
Save Recipe Print
Roasted Chickens Two Ways
Total:
1 hr 55 min
Prep:
15 min
Inactive:
10 min
Cook:
1 hr 30 min
Yield:
4 to 8 servings
Level:
Easy
Total:
1 hr 55 min
Prep:
15 min
Inactive:
10 min
Cook:
1 hr 30 min
Yield:
4 to 8 servings
Level:
Easy

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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Grilled Lemon Chicken Skewers with Satay Dip

Recipe courtesy of Ina Garten

Roasted Lemon-Herb Chicken

Recipe courtesy of Mary Nolan

Cilantro Grilled Chicken Breast

Recipe courtesy of George Stella

Thai Green Curry Chicken

Recipe courtesy of Guy Fieri

Adobo Grilled Chicken Salad in a Tortilla Bowl

Recipe courtesy of Ingrid Hoffmann

Mesa Chicken Roll-Up

Recipe courtesy of Keith Famie

Fire Roasted Chicken with Tamarind-Molasses Glaze

Recipe courtesy of Bobby Flay

Jamaican Jerk Chicken

Recipe courtesy of Angela Shelf Medearis

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories