Ingredients
- 2 chickens (about the same size)
- 2 tsp baking powder
- 2 tbsp kosher salt
- 1 tsp freshly cracked pepper
- 2 tbsp butter
Instructions
- Preheat the oven to 425°F. Pat the chickens dry and place them in a large casserole dish, breast side up.
- Tie up the legs of the chickens using kitchen twine. Mix the baking powder, salt, and pepper in a small bowl and sprinkle it over the chickens. Lightly rub it in all over the birds.
- Melt the butter and drizzle it on top.
- Bake until the thickest part of the chicken breast is 165°F. Check at 45 minutes, then periodically (depending on how close it is). I’ve found that it usually takes mine about an hour and a half.
- When chicken breast is 165°F at the thickest point, remove it from the oven and allow it to rest for 10 minutes. Then carve and serve!
Notes
If you’re going to roast any vegetables in the oven while the chicken cooks, make sure you add them when the remaining time is about the time needed for the veggies (accounting for the chickens’ 10-minute resting time).