Two Whole Roasted Chickens with Gravy

Learn how to make perfectly roasted whole chickens with crispy skin and juicy meat. This easy two-chicken recipe is seasoned with garlic, lemon, and rosemary for a flavorful, golden-brown finish. Get expert tips on roasting, seasoning, and making homemade gravy from pan drippings. Perfect for family dinners, meal prep, or holiday feasts!

Ingredients

For Roasting the Chickens:

• 2 whole chickens (5 lb each), giblets removed, patted dry
• 5 tsp fine sea salt, divided
• 2 tsp ground black pepper, divided
• 4 Tbsp unsalted butter, melted
• 1 large lemon, quartered
• 1 garlic head, halved crosswise
• 4 rosemary sprigs, divided
• 2 medium onions, sliced into 1/4” thick rings
• 1 tsp olive oil

For the Gravy (Optional):

• 4 Tbsp oil, skimmed from pan drippings
• 2 Tbsp all-purpose flour
• 1 cup liquid drippings
• 1/2 cup water or milk (adjust for desired consistency)

Instructions

Roasting the Chickens:

1. Preheat oven to 425˚F with the rack in the lower third.
2. Line a large roasting pan with onion slices and drizzle with olive oil.
3. Season the inside of each chicken with 1/2 tsp salt and 1/4 tsp black pepper. Stuff each with 2 lemon quarters, half of the garlic head, and 2 rosemary sprigs.
4. Place the chickens breast-side-up over the onions. Tie the legs together and tuck the wings under.
5. Brush melted butter over the tops and sides of the chickens, then season each with 2 tsp salt and 1/2 tsp black pepper.
6. Roast for 1 hour and 45 minutes to 2 hours, or until the deepest part of the thigh registers 165˚F and juices run clear.
7. Let the chickens rest for 15 minutes before slicing and serving.

Making the Gravy:

1. Strain pan drippings through a fine sieve, discarding the solids. Let the drippings sit for a minute, then skim off 4 Tbsp of fat and add it to a saucepan.
2. Heat the saucepan over medium heat, add the flour, and whisk until golden (about 1-2 minutes).
3. Slowly add 1 cup of pan drippings, whisking until thickened and bubbling.
4. Stir in water or milk to reach the desired consistency (about 1/2 cup milk works well). Simmer while whisking, then remove from heat.

Tips

• Pat the chickens dry for a crispier skin.
• Use a meat thermometer for accuracy—165˚F ensures juicy, fully cooked chicken.
• Let the chickens rest after roasting to keep them moist.
• Tuck wings under to prevent burning.

Variations and Substitutions

• Herbs: Swap rosemary for thyme or sage for a different aroma.
• Citrus: Try oranges instead of lemons for a slightly sweeter profile.
• Butter Alternative: Use olive oil for a dairy-free option.
• Seasoning: Add smoked paprika or garlic powder for extra flavor.

FAQs

Can I use smaller chickens? Yes, adjust the cooking time accordingly—smaller chickens will cook faster.

Can I roast the chickens in separate pans? Yes, but ensure they fit in your oven without overcrowding.

How do I store leftovers? Store in an airtight container in the fridge for up to 4 days.

Serving Suggestions

• Serve with mashed potatoes or roasted vegetables.
• Pair with a fresh salad for a lighter meal.
• Use leftovers for sandwiches, soups, or salads.

Why You’ll Love This Recipe

• Easy to make with minimal prep.
• Feeds a crowd, perfect for family dinners or meal prep.
• Rich, savory flavors with a homemade gravy option.
• Versatile—serve with various sides or use leftovers creatively.

Two Whole Roasted Chickens with Gravy

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

45

minutes

Ingredients

• For Roasting the Chickens:

• 2 whole chickens (5 lb each), giblets removed, patted dry

• 5 tsp fine sea salt, divided

• 2 tsp ground black pepper, divided

• 4 Tbsp unsalted butter, melted

• 1 large lemon, quartered

• 1 garlic head, halved crosswise

• 4 rosemary sprigs, divided

• 2 medium onions, sliced into 1/4” thick rings

• 1 tsp olive oil

• For the Gravy (Optional):

• 4 Tbsp oil, skimmed from pan drippings

• 2 Tbsp all-purpose flour

• 1 cup liquid drippings

• 1/2 cup water or milk (adjust for desired consistency)

Directions

• Roasting the Chickens:
• Preheat oven to 425˚F with the rack in the lower third.
• Line a large roasting pan with onion slices and drizzle with olive oil.
• Season the inside of each chicken with 1/2 tsp salt and 1/4 tsp black pepper. Stuff each with 2 lemon quarters, half of the garlic head, and 2 rosemary sprigs.
• Place the chickens breast-side-up over the onions. Tie the legs together and tuck the wings under.
• Brush melted butter over the tops and sides of the chickens, then season each with 2 tsp salt and 1/2 tsp black pepper.
• Roast for 1 hour and 45 minutes to 2 hours, or until the deepest part of the thigh registers 165˚F and juices run clear.
• Let the chickens rest for 15 minutes before slicing and serving.
• Making the Gravy:
• Strain pan drippings through a fine sieve, discarding the solids. Let the drippings sit for a minute, then skim off 4 Tbsp of fat and add it to a saucepan.
• Heat the saucepan over medium heat, add the flour, and whisk until golden (about 1-2 minutes).
• Slowly add 1 cup of pan drippings, whisking until thickened and bubbling.
• Stir in water or milk to reach the desired consistency (about 1/2 cup milk works well). Simmer while whisking, then remove from heat.