Roasted Chickens Two Ways (Dave Lieberman) |
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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Ingredients:
2 chicken roasters, about 3 pounds each |
salt and freshly ground pepper |
1 tablespoon chinese five-spice powder |
about 6 cloves garlic, peeled and smashed |
1 navel orange, quartered |
about 15 sage leaves |
1 lemon, quartered |
Directions:
1. Preheat oven to 375 degrees F.
2. Season roasters with salt and pepper inside the chicken's cavity and on their skin. Place on a baking sheet lined with foil. Create a divider between the 2 chickens with a thick piece of aluminum foil. Rub 1 of the chickens all over with the five-spice powder and stuff with 3 garlic cloves and 2 orange quarters. Squeeze the other 2 orange quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
3. Stuff the other chicken with sage leaves, the remaining 3 garlic cloves, and 2 lemon quarters. Squeeze the other 2 lemon quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
4. Roast for 1 1/2 hours until skin is crispy and juices run clear and drumsticks pull away from the chicken easily. Let rest for at least 10 minutes before carving.
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