Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd. As the fat renders, it bastes the vegetables for a built-in side dish.
Ingredients
6–8 servings
1
2
2
2
4
½
½
6–8
¼
Preparation
Step 1
Preheat oven to 350°. Very thinly slice 1 lemon; tease out seeds. Place chickens on a rimmed baking sheet; season outsides and insides all over with salt and black pepper. Scatter red onions, three-quarters of spring onions, and half of lemon slices around.
Step 2
Cook green garlic, oil, and butter in a small saucepan over medium heat, swirling occasionally, until butter melts and garlic starts to lightly sizzle; season with salt and black pepper. Pour over chickens, letting some of the mixture drip onto onions and lemon.
Step 3
Roast chickens, tossing onions and lemon and basting chickens with drippings in baking sheet occasionally, until chickens are golden brown all over, an instant-read thermometer inserted into the thickest part of the breast registers 160°, and onions and lemon are softened and starting to brown, 80 minutes–2 hours.
Step 4
Remove baking sheet from oven and transfer chickens to a cutting board, leaving onions and lemon behind. Place bread slices on baking sheet and turn once to coat in chicken fat. Return baking sheet with bread and vegetables to oven and roast until vegetables are starting to sizzle and crisp and bread is toasted, 10–15 minutes.
Step 5
Meanwhile, thinly slice remaining spring onions and toss in a medium bowl with parsley and remaining lemon slices. Season with salt, black pepper, and enough red pepper flakes to achieve your desired level of spiciness.
Step 6
Carve chickens and transfer to a large shallow bowl or platter (or serve right on the cutting board). Pour any remaining juices on baking sheet over chicken and scatter roasted onions and lemon slices around, followed by raw spring onion mixture. Slice each toast into a few pieces and serve alongside.
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Reviews (8)
Back to TopMade this tonight for a party of 5. Rave reviews from everyone, even my picky husband! Chicken was so juicy and flavorful. I doubled the garlic and butter. 100% will make this again. Our guests were asking for the recipe.
Lorno
Buffalo NY
12/23/2021
SO good - only change i made was that I used one chicken instead of two and kept everything else the same, so it was extra juicy!
Anonymous
Washington, D.C.
5/19/2020
The chicken in this recipe is absolutely fabulous and delicious. My biggest complaint is that the vegetables burnt to a crisp and were completely charred by the time the cooking was done. The lemons had practically disintegrated. If I make this again, I would probably add the vegetables about half way through, or make a separate roasting pan of veggies to accompany as a side dish for the meal.
danimalcrackers
Chicago
4/24/2020
Have never been a huge fan of parsley (perhaps due to years of avoiding the saltwater-soaked type during Passover seder), but this recipe made me do a total 180! Made it for a dinner party recently and have zero complaints. For simplicity I substituted the 2 chickens with ~4lbs of boneless thighs. Same cook time (90min). Also skipped the green garlic for the ol' regular type and it turned out perfectly. Only note- like @abbyr mentioned, would definitely at least double up on the parsley/lemon/onion mix depending on how much meat you're cooking.
rosie_rosie
Los Angeles, CA
1/13/2020
I made this for my family for mother's day and it was a hit. My biggest note is that you should almost certainly triple the amount of the parsley/lemon/onion condiment you make. It really made the meal and there wasn't nearly enough to go around. Also, the portion sizes are a little wild. I made it for 7 people, and served it with rice pilaf. We didn't even cut into the second chicken. Granted, my birds were around 4.5 lbs each because that was what they had at the store, but if you make this, expect a ton of leftovers.
AbbyR
Alabama
5/17/2019
This sounds delicious! However, I'm wondering about the ”green garlic.” What is it compared to the fresh garlic I use all the time? Can my regular garlic be used instead?
cmjross
4/29/2019