Roasted Chickens

5.0

(4)

4 Reviews

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.

David Bonom

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Cook Time:

20 mins

Additional Time:

1 hr 55 mins

Total Time:

2 hrs 15 mins

Servings:

Yield:

16 servings

Nutrition Profile:

Low-Carb Diabetes-Friendly Nut-Free Dairy-Free Healthy Aging Low-Sodium Soy-Free Heart-Healthy High-Protein Egg-Free Gluten-Free Low-Calorie

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Ingredients

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

Directions

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.

Originally appeared: EatingWell Magazine, September/October 2016

Nutrition Facts (per serving)

182	Calories
7g	Fat
0g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 16
Serving Size 8 (3.5-oz.) servings without skin per chicken
Calories 182
% Daily Value *
Total Carbohydrate 0g	0%
Protein 27g	55%
Total Fat 7g	9%
Saturated Fat 2g	10%
Cholesterol 83mg	28%
Vitamin A 48IU	1%
Folate 6mcg	1%
Sodium 290mg	13%
Calcium 15mg	1%
Iron 1mg	6%
Magnesium 24mg	6%
Potassium 230mg	5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Roasted Chickens

Ingredients

Directions

Nutrition Facts (per serving)

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