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Suggestions for 2 Roasting Chickens

I just picked up 2 nice roasting chickens (2 for 1 deal)...I usually roast my chickens with lemon, garlic and whatever herb I have on hand (have some thyme right now)...

I'd love to get any suggestions for something new and interesting to do with these 2 birds for dinner tomorrow night (and hopefully some leftovers for Monday)

Don't think grilling/BBQ will be an option given the weather forecast but pretty much anything else would be of interest.

Thanks Hounds.

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  1. If you log onto Martha Stewart's website and search for double roast chicken -it is a good recipe for roasting chickens in the oven on top of veggies.

    1. This is my go-to for incredibly flavorful chicken. Warning: It does tend to fall apart rather than carve well, but it's delicious, and I *always* do two at a time for use later in the week.

      1. I like to stuff the cavities with lemon balm, and kefir lime leaf. It really permeates the flesh quite nicely

        1. Roast one on a bed/raft of unsliced celery and carrots, and thick-sliced onions and apple.. This will give you delicious drippings for making gravy.

          Remove the breast meat from the other one (return skin to pot), then poach the remainder, including chunks of carrot, celery, and onion. If you have finished with the roast chicken, include the bones, remaining skin, and carcass in the poaching pot. Continue cooking for a potent broth which can be used for soup and stew.

          Cube the breast meat and use it in stew or chicken a la king.

          1. Thanks for the responses Hounds...any other suggestions most welcome!!!

            2 Replies
            1. re: tochowchick

              make Pasta from the Ventian Grotto--it's a Nigella Lawson recipe. Roast one chicken. remove the meat and crispy bits while still hot and mix with fresh cooked pasta. I like a tagliatelle. Add currants and pinenuts--I heat them in some of the chicken drippings and pour over. FOr such a simple recipe it is hugely delicious.

              1. re: tochowchick

                I like to place the bird in a freezer bag and pour in about a cup of Louisianna hot sauce. Turn the bag over and over to distribute the sauce, marinate overnight and roast as usual.
                Not as hot as you might think, but packs mucho flavor.

              2. i go pretty close to ina garten's...

                create a bed of thickly sliced onion, fennel and large chunks of carrot, tossed with olive oil and tarragon. place in a deep pan (much deeper than a traditional roasting pan) - i use a disposable aluminum pan that i get at the market, and it's just barely wide enough to hold the chicken. i swear it makes a difference with the depth and the moisture.

                stuff chicken with salt, pepper, a head of garlic cut in half, a lemon cut in half and a bunch of tarragon. tie up legs. brush skin with melted butter and sprinkle with kosher salt and freshly ground pepper.

                you can roast breast side down, then flip 45 minutes through, or roast breast up the whole time (1 1/2 hours or til juices run clear). roast at 425, then remove to a platter with veggies and cover with aluminum foil and let stand for 20 minutes.

                you can add other veggies drizzled with olive oil, kosher salt and pepper 45 min through cooking... i always add potatoes and sometimes green beans and brussel sprouts.

                1 Reply
                1. re: Emme

                  i lied. i use thyme, not tarragon. though tarragon wouldn't be bad, just different. i prefer thyme, nonetheless.

                2. I've made roast chicken all kinds of ways, but just discovered this recipe which is the best I ever made http://www.epicurious.com/recipes/foo...
                  Quite the hit in my house. The ingredients are basically the same as yours, but the roasting techinique is what makes it.

                  1. Thanks again for all the suggestions...I'm gonna try some of them...I ended up spatchcocking the birds and then mixing up some fresh thyme, garlic and mustard and putting it under the skin and roasting them. They were good and I have lots of nice flavourful leftovers for the next couple of days.

                    1. I chopped up some garlic, sliced a douple of meyer lemons. Through it all into some olive oil in my new cast iron pan. After the lemons started to cook down I added 4 chicken legs to brown. I had the oven ready to finish it all off. Oh thyme and broccoli too were added. Soooooooo good, served it with potatoes colcannon.

                      1. Here is the only roast chicken I ever need to make again: