Roasted Chickens

Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.

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.

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 degrees F, 20 to 30 minutes more.

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.