Roasting two chickens at once is the efficient thing to do, resulting in one bird for now, one for later, and a sense of proud satisfaction when you eat the leftovers. Removing the backbones and splaying the chickens flat exposes more skin to the oven’s radiant heat, creating juicy, evenly browned chickens. If they’re browning too fast, cover loosely with foil and continue cooking until done.
Read More: The Best Meal Prep Is a Sunday Dinner Party
Recipe information
Total Time
1 hour 30 minutes
Yield
6–8 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 425°. Stir ¼ cup extra-virgin olive oil, 2 Tbsp. garlic powder, 2 Tbsp. smoked paprika, and 2 Tbsp. sugar in a small bowl to make a paste. Add up to 2 Tbsp. more oil to loosen if needed.
Step 2
Place one 3½–4-lb. whole chicken, breast side down, on a cutting board, legs facing you. Using kitchen shears and starting at the tail, cut up a side of the spine all the way up through the neck. Repeat on other side to remove backbone. Turn chicken breast side up. Using your palms, press down firmly on breast bone to flatten—you’ll hear a crack, which means you’re doing it right. Tuck wing tips behind breast. Repeat with remaining one 3½–4-lb. whole chicken. Pat chickens dry inside and out; sprinkle each all over with half of 5 Tbsp. Diamond Crystal or 3 Tbsp. plus ¾ tsp. Morton kosher salt. Let sit 15 minutes.
Step 3
Smear paste evenly over skin of each chicken, making sure to get in crevices. Place, skin side up, on a wire rack set inside a large rimmed baking sheet. Pour 1 cup water into baking sheet, making sure not to splash chickens (this will keep the drippings from burning). Roast until golden brown all over, 25–30 minutes. Reduce oven temperature to 375° and continue to roast, rotating pan if browning unevenly, until skin is crisp and legs wiggle easily at the joints, 40–50 minutes more (an instant-read thermometer should register 155° when inserted into the thickest part of breasts and at least 160° when inserted into the thickest part of legs). Transfer chickens to a cutting board; let rest at least 20 minutes before carving.
Do Ahead: Chickens can be roasted 2 hours ahead. Store at room temperature. Or cut into portions and cover and chill up to 4 days for using in other dishes.
