Rotating the chickens on the pan during roasting ensures all sides are evenly cooked and golden brown.
Let chickens stand at room temperature for 30 minutes.
Thoroughly pat dry with paper towels, inside and out.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
