Recipe courtesy of Dave Lieberman

Roasted Chickens Two Ways

Name: Roasted Chickens Two Ways
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H55M0.000S
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

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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

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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.