Simple Roast Chickens
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Serves: 6-8
Simple Roast Chickens {adapted from Alice Waters}
  • 2 whole chickens, each weighing 4-5 pounds each
  • Kosher salt & freshly-ground black pepper
  • Good quality olive oil
  1. Remove the giblets from the cavity of each chicken and reserve in an airtight container, placed in the refrigerator {to be used for chicken stock tomorrow}.
  2. Coat each chicken, inside & out, with salt & freshly ground pepper.  Cover loosely and refrigerate for 1-2 days in advance, if possible, or at least several hours.  At least 1 hour before cooking, remove the chickens to a lightly oiled pan, breast-side up.  Preheat the oven to 400°F.
  3. Roast the two chickens for 30 minutes and then remove pan from oven and turn both birds breast-side down.  Return pan to oven and continue to roast the chickens for another 30 minutes.  Once again, remove pan from oven and turn chickens breast-side up & return pan to oven and continue to roast until done ~ about another 30 minutes.  Remove pan from oven and let rest 15 minutes before carving.