Roasted Chickens

Roasted Chickens

3 Reviews
From: EatingWell Magazine, September/October 2016

In this easy roast chicken recipe, two whole birds cook side-by-side on one pan, which means you only have to heat the oven once but you'll have enough leftover chicken for days. Rotating the chickens on the pan during roasting ensures all sides are evenly cooked and golden brown.

Ingredients 16 servings

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  • 2 5-pound whole chickens, giblets removed
  • 1 tablespoon kosher salt
  • 1 teaspoon ground pepper
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 2 teaspoons extra-virgin olive oil


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  1. Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
  2. Let chickens stand at room temperature for 30 minutes. Thoroughly pat dry with paper towels, inside and out. Gently separate the skin from the meat and season under the skin and inside the cavity with salt and pepper. Tie the legs together with kitchen string, mostly closing the cavity opening. Tuck the wing tips under the chickens. Place onion, celery and carrot on the prepared baking sheet. Brush the chickens with oil and set on top of the vegetables, about 2 inches apart.
  3. Roast in the center of the oven for 40 minutes. Using tongs and a spatula to help you, rotate each chicken 180 degrees (so the side facing in is now facing out). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, registers at least 165°F, 20 to 30 minutes more.
  4. Tilt each chicken so the juice from the cavity runs onto the pan. Transfer the chickens to a clean cutting board. Let rest 15 minutes. Remove the string before carving.

Nutrition information

  • Serving size: 8 (3.5-oz.) servings without skin per chicken
  • Per serving: 182 calories; 7 g fat(2 g sat); 0 g fiber; 0 g carbohydrates; 27 g protein; 6 mcg folate; 83 mg cholesterol; 0 g sugars; 0 g added sugars; 48 IU vitamin A; 0 mg vitamin C; 15 mg calcium; 1 mg iron; 290 mg sodium; 230 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4 lean meat

Reviews 3

November 22, 2019
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By: henrie.michael
Not that different from the roasted chicken recipe I've used for years but still good and an easy way to make ahead chicken for other dinners. Fix some separate vegetables to serve, take these veggies, puree them with the accumulated chicken juices & thin with broth for a great sauce. Katie, the reason you rotate the chicken rather than the pan is because you want the side that was on the outside edge of the pan switched to the inside and vice-versa. Otherwise the outside side of the bird will be considerably browner and crisper than the side that was inside next to the other bird.
January 21, 2019
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By: Katie Dawson
Perfectly fine recipe - but why rotate the chicken with a spatula and tong? Why not just rotate the pan?
December 05, 2017
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By: Victoria Seaver, M.S., R.D.
This recipe is perfect for meal-prep Sunday. It makes enough chicken for my family to have dinner on Sunday night and for lunch during the week. Plus, I love making chicken stock/soup from the bones to freeze and save for later.
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