Roasting two chickens at once leaves plenty left over for sandwiches, soups, and salads--such as Roast Chicken Salad with Feta and Greens and Roast Chicken and Vegetable Soup--for easy lunches and dinners.



Ingredient Checklist


Instructions Checklist
  • Heat oven to 425 degrees. Arrange about half of each of the vegetables in a 12-by-18-inch roasting pan. Place chickens over vegetables in pan; sprinkle cavities with salt and pepper. Fill each cavity with onion, lemon, and thyme. Tie legs together with kitchen twine. Arrange remaining vegetables around chickens.

  • Spread butter over chickens; sprinkle with salt and pepper. Roast until the skin is deep golden and crisp and the juices run clear when the skin is pierced, tossing the vegetables occasionally as they cook, 1 to 1 1/2 hours. An instant-read thermometer inserted into the breast should read 180 degrees. Remove from oven, and serve.

Reviews (5)

153 Ratings
  • 5 star values: 43
  • 4 star values: 56
  • 3 star values: 34
  • 2 star values: 15
  • 1 star values: 5
Rating: 5 stars
I've made this several times without the acorn squash. The first time the beets were a little soft so I increased the size of the pieces which works perfectly since the potatoes and sweet potatoes take longer to cook. Great recipe for times when I have a full house.
Rating: 5 stars
Made this recipe multiple times over last 20 years. Delicious! Everyone loves it!
Rating: 5 stars
This worked great. Very good and easy.
Rating: Unrated
Rating: Unrated
I have made this at least a dozen times. It is as beautiful as the photograph, and so simple to make. At times I don't have all the necessary ingredients, so I have subbed out others, with equally good results. I prefer to use meyer lemons, for a better lemon taste. Another thing that's good is to add in some chopped celery about 10 or so minutes before the chicken is done (putting in any longer will cause it to burn and dry out).