In this easy roast chicken recipe, two whole birds __cook side-by-side on one pan, which means you only have to heat the oven once but you'll have enough leftover chicken for days. Rotating the chickens on the pan during roasting ensures all sides are evenly cooked and golden brown.
- By: David Bonom EatingWell Recipe Contributor
Ingredients 16 servings
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- 2 5-pound whole chickens, giblets removed
- 1 tablespoon kosher salt
- 1 teaspoon ground pepper
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 2 teaspoons extra-virgin olive oil
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