Two Whole Roasted Chickens (and Gravy)
Roasting two chickens at a time is brilliant because you have dinner for tonight and a second chicken that you can use to meal plan for the week.
We love whole chicken recipes from Instant Pot Whole Chicken to our popular Spatchcock Chicken. If you are a fan of rotisserie chicken with that crispy salty skin and juicy center, this recipe is a must-try!

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Whole Roasted Chickens Recipe
We often buy the 2 whole organic chickens at Costco and roast them together. It doesn’t take much more effort or time for double roasted Chickens. P.S. Keep this in mind also for the holidays because Roasted Chickens look glorious on a Thanksgiving table.
Be sure to save those pan drippings for making the best chicken gravy. It’s the same concept we use for making turkey gravy and you’ll be amazed how easy it is to make a super flavorful pan dripping gravy.
When Buying Chickens: select ones that are fairly equal in size for even cooking so they are done at the same time. If you only have one in-oven temperature probe, put it into the larger chicken to ensure they are both fully cooked through to a safe temperature.

How to Roast 2 Whole Chickens
- Preheat oven to 425˚F with rack in the lower third of the oven.
- Slice onion – Line a large roasting pan with onion slices and drizzle with olive oil.
- Prep Chickens – Remove giblets from chickens and pat dry inside and outside with paper towels. Season inside each chicken with 1/2 tsp salt and 1/4 tsp black pepper then stuff with 2 lemon quarters, 1/2 garlic head, and 2 sprigs of rosemary. Set chickens over onions, breast-side-up.
- Secure Chickens – Tie legs together with kitchen string and tuck the wings under the chicken so they don’t scorch.
- Brush with butter – melt butter and season each chicken generously with 2 tsp salt and 1/2 tsp black pepper. Roast according to the time chart below.
Pro Seasoning Tip: Butter chickens one at a time and season immediately after adding melted butter. The seasonings will stick better before the butter firms up on the cold chicken.

Juicy Chicken Tip: Once the chicken is out of the oven, let it rest for 15 minutes before slicing into it. This allows the chicken to relax and re-absorb some juices.

How Long to Roast 2 Whole Chickens?
You should always check your chickens for doneness with a thermometer inserted into the deepest part of the thigh and make sure it reaches at least 165˚F and you should see the juices run clear when you cut between the leg and thigh. To be extra safe, we let the chicken go 5 degrees higher. Use this chart to estimate roasting times when baking two chickens at 425˚F:
- 2 Chickens (4 lbs each): Bake 1 hour 15 min to 1 hr 30 min
- 2 Chickens (4.5 lbs each): Bake 1 hr 30 min to 1 hr 45 min
- 2 Chickens (5 lbs each): Bake 1 hr 45 min to 2 hrs

How to Make Pan Dripping Gravy:
Just like with our Turkey Gravy, making a Chicken Gravy from pan drippings is so easy and will create the most flavorful gravy that is better than any powdered or pre-made gravy mix. We had just a little over 1 cup of pan drippings (after fat was removed), but the amount can vary..
- Strain pan drippings through a fine sieve, discarding solids.
- Spoon off 4 Tbsp fat and add that to a small saucepan. Skim off and discard any remaining oil.
- Make a Roux – Place the saucepan over medium heat, add 2 Tbsp flour and whisk for 1 to 2 minutes until lightly golden.
- Add drippings – Add 1 cup of pan drippings and whisk until thickened and bubbling. Add about 1/2 cup water or milk, or to reach desired taste and consistency. Bring back to a simmer and remove from heat.

Common Questions:
If you are looking to roast a single chicken, check out our Juicy Roast Chicken and Vegetables recipe for timing. A single chicken will roast a little faster than two.
Keep the chicken bones and carcass to make a rich and flavorful chicken bone broth.
Lining the pan with slices of onions serves as a ‘rack’ for the chicken while adding great flavor to the drippings for gravy.
Use a roasting pan that is large enough for 2 chickens to fit without being squished together. We use this Cuisinart large roasting pan.
Serve With
We love to serve this as a main course with simple fresh salads and vegetable sides:
- Marinated Tomatoes
- Instant Pot Mashed Potatoes
- Boiled Corn on the Cob
- Caesar Salad
- Avocado Corn Salad
- Panzanella Salad

Make-Ahead
You can completely assemble your whole chickens: stuff, butter, and season your chickens then cover with plastic wrap and refrigerate overnight. Leave it at room temperature for 30 minutes before baking.
Use Leftover Chicken for:
Roast 2 chickens at the same time to save time, money on your energy bill and dishes. You can also use leftover chicken to make these tasty chicken dinners for the week (and none of these dishes will taste like leftovers).
- Chicken Pot Pie or Pot Pie Soup
- Chicken Tortilla Soup
- Chicken Noodle Soup
- Easy Chicken Patties
- Classic Chicken Cobb Salad
Two Whole Roasted Chickens + Chicken Gravy

Ingredients
Ingredients for Roasting 2 Chickens:
- 2 whole chickens (5 lb each), giblets removed, patted dry
- 5 tsp fine sea salt, divided
- 2 tsp ground black pepper, divided
- 4 Tbsp unsalted butter, melted
- 1 large lemon, quartered
- 1 garlic head, halved crosswise
- 4 rosemary sprigs, divided
- 2 medium onions, sliced to 1/4” thick rings
- 1 tsp olive oil
Chicken Gravy – Optional:
- 4 Tbsp oil , skimmed from pan drippings
- 2 Tbsp all-purpose flour
- 1 cup liquid drippings
- 1/2 cup water or milk, added to taste and desired consistency
Instructions
How to Roast 2 Whole Chickens:
- Preheat oven to 425˚F with a rack in the lower third of the oven (you want the whole chicken to be in the center of the oven).
- Line a large roasting pan with onion slices, drizzle with olive oil.
- Remove giblets from chickens and pat dry inside and outside with paper towels. Season inside each chicken with 1/2 tsp salt and 1/4 tsp black pepper then stuff each with 2 lemon quarters, 1/2 of garlic head and 2 sprigs rosemary.
- Place chicken over the onions breast-side-up. Tie legs together and tuck the wings under the chicken so they don’t scorch.
- Melt butter and brush top and sides of chicken and immediately season each chicken with 2 tsp salt and 1/2 tsp black pepper. Butter and season chickens one at a time so the butter doesn’t solidify making it difficult for seasoning to stick.
- Bake at 425˚F for 1 hour and 45 minutes to 2 hours, depending on the size of your chicken or until the internal temperature at the deepest part of the thigh reaches 165˚F, and juices run clear when you cut between the leg and the thigh.* Rest chicken for 15 minutes after it comes out of the oven before slicing and serving.
To Make Chicken Gravy:
- Strain pan drippings through a fine sieve and discard the solids. The drippings sit for a minute and you’ll notice the fat will float to the top. Spoon off 4 Tbsp of fat and add that to a small saucepan. Skim off and discard any remaining excess fat on your drippings.
- Place the saucepan with fat over medium heat then add 2 Tbsp flour and whisk to combine. Continue whisking for 1-2 minutes until lightly golden. Add 1 cup of pan drippings and whisk until thickened and bubbling. Add water or milk to desired taste and consistency. I added about 1/2 cup milk. Bring back to a simmer, whisking constantly then remove from heat.
Notes
- 4 lbs each: Bake 1 hr 15 min to 1 hr 30 min
- 4.5 lbs each: Bake 1 hr 30 min to 1 hr 45 min
- 5 lbs each: Bake 1 hr 45 min to 2 hrs
What time is it going to be if I’ll roast 1 chicken instead of two?
Hi Elena! The time can differ so I recommend checking your chicken for doneness with a thermometer inserted into the deepest part of the thigh and make sure it reaches at least 165˚F.
Does this recipe require periodic basting to keep meat moist?
If so, how regularly?
If not, it sounds so easy and I’ll definitely try it.
Hi Pat! No, it is not necessary. I hope you try and love this recipe. 🙂
This is a great recipe, the chickens came out super moist and very delicious!
I found that I didn’t really have any drippings in the pan, really just the oil that I drizzled in the bottom before cooking. Do you have any suggestions on how to make sure the chickens stay moist but there’s still enough drippings for the gravy?
Hi Mary, if you have a roasting pan as opposed to baking on a baking sheet, the drippings are more likely to collect instead of evaporating out. Also, some smaller, leaner, pasture-raised chickens just may not produce much drippings. In that case, you an add a good chicken broth to the pan to deglaze and increase the volume. I’ve done that before and it still makes a tasty gravy.
Hi Natasha! I’ve been making your roast chicken over vegetables regularly. My youngest who doesn’t normally like chicken begs for it! However, I noticed that just one chicken is not enough for my family. Is it possible to do two chickens on top of the veggies in that recipe? Or should I do one of the chickens on a separate pan over onions?
Hi Svetlana, I think the best thing to do is to cook the chickens in one pan and the veggies in another pan and remove the veggies when they are done since 2 chickens take longer to roast than a single chicken.
Hello! Would this work with two skinless whole chickens? Should I cover it? Thanks in advance!
Hi Esther. In my experience, roasting without skin causes the meat to be very dry. I think covering will definitely help but a large portion of the fat comes from the skin and that is what helps it maintain its moisture as it roasts.
Hi Natasha.I have been cooking your recipies for a wilemEvery time I got so many compliments. LAST NIGHT I made a dinner party for my husband’s birthday.I made 2 roasted chickens,beets with arugula salad.Pasta salad, riasted potatoes.For desert chocolate cake and blueberry and lemon.Thanks to you i had no left overs.😍😍
Belated Happy Birthday to him! Great to hear that the dishes were a hit!
Today we are celebrating Thanksgiving. My 2 chick’s are in the oven now, can’t wait till I smell the herbs in the kitchen.
Just wondering- do you cover the with fold or lids?
Hi Mary! I bake this uncovered.
How long do I cook if I’m making 4 chickens ???
Mt party of two turned into a party of 4 now 6 then 8 lol so I just keep buying more chickens but now have no idea how long they will take to cook??
Hi Kaitlan. It will take longer but without testing it myself, I do not have the exact time and instructions to provide for you. I recommend checking with a temperature probe to not over or undercook it. I hope this helps!
Wonderful way to roast chickens and the flavor was spot on! I shredded the meat for future recipes and then I used the bones to make bone broth. I did add an extra seasoning to the chicken called “Slap Ya Mama” for added flavor. Thanks Natasha for a great recipe!!!!
Yum! Thank you so much for sharing that with me, Connie! I’m so happy you enjoyed these roasted chickens!
I would like to know if all ingredients are halved if making only one chicken. Tgank you
I’m sure that will work
I love your recipes, You indicated that you use conventional oven settings,I would like to know if We also use both top and bottom heat elements ,or we use bottom element only when baking or roasting chicken in oven
Hi Tary, These ovens have two heating elements, one at the top and the other at the bottom. The top element serves for broiling, while the bottom heater is used more for baking and cooking. I hope that helps!
I always roast my chicken with the roaster top. Chicken is enclosed. You never mentioned doing that. Do you use the roaster cover?
Hi Betty, I don’t use the roaster cover but I imagine it will roast slightly faster with the cover?
This looks delicious! What would be the time/temp if only roasting 1 chicken?
If you are looking to roast a single chicken, check out our Juicy Roast Chicken and Vegetables recipe for timing. A single chicken will roast a little faster than two.
Hi Natasha, do you think I can use extra virgin olive oil instead of light? Your recipe for potato wedges uses E.V., and I’ve used that with great success, even though oven temperature is higher for the wedges. Thank you.
Hi Alena, I use extra light olive oil, but any vegetable oil would also work. I would avoid using extra virgin oil.
Made this as the centerpiece for Thanksgiving dinner and it was a huge hit! One guest said it was the best chicken he had ever had. So easy to make, and two chickens was more than enough food for our 8-person gathering. I think this will be our new go-to holiday entrée!
That’s so great! It sounds like you have a new holiday favorite, Celia!
Correction: I am very interested in knowing if you have a stuffing recipe you could possibly share.
Thank you
Hi Millie, feel free to check some stuffing recipes here on my website,
so what kind of oil would you like to use?? thanks
Hi Linda, I use extra light olive oil, but any vegetable oil would also work.
How long would I bake 3 whole chickens this way? I have a huge plug in oven…almost like a crockpot but it is temperature base like a oven and I was going to cook 3 whole chickens for dinner. Thank you. looks delicious
Hi Jackie, if you have a big oven it may take slightly longer, I recommend checking with a temperature probe to not over or undercook it. I hope this helps!
Natasha
GM I had to comment on this delicious recipe chicken it was amazing.This is the first recipe that I could make a delicious gravy! All 6 adults loved it! Not much left overs.
The perfect dinner for 6 adults! I’m so glad you all enjoyed it, Virginia!
I want to make this and use the meat of one for chicken enchiladas.
I bet that will be so delelious! I hope you love it!
Made this chicken tonight it was delicious will be making again
Thanks for your good feedback, Diane. Glad you enjoyed it!
We have stopped roasting chicken because the fat seems to spatter in the oven, smoking up our kitchen and making a mess of the oven. What is the secret to prevent this? thank you!!
Hi Karen, make sure your oven isn’t too hot (use conventional oven settings and follow the temperature recommendations in the recipe). Also, a low smoke point oil can cause that or having it too close to the heating elements on top. In my experience making it this way, we have not had any issues with a smoky oven.
thank you so much natasha. i can’t wait to try out your roasting chicken recipe!
I have a question, if I may? Do you use a fan oven or normal?
Hi Ilse, we always use a conventional oven setting.
Such an incredibly delicious chicken!! Everyone loved it!
I’m so glad you all loved the roasted chickens. Thanks for sharing that with me.
Hi, can I replace the butter with oil?
Thanks so much!
Hi Kate, that will still work, but I would avoid extra virgin oil.
Why is that, Natasha??
In Greece, we use extra virgin olive oil for all our cooking..
We only use sunflower oil for frying.
I am curious to have your opinion on this.
I bet that this recipe will be amazing, as always!!!
I would avoid extra virgin oil in cooking as it is has a low smoking point.
Crisp & golden! Great for so many recipes or by itself!
Yes, for sure! We love it for meal prepping chicken recipes for the week.
The garlic and rosemary made the chicken so flavorful! Such a great idea to cook an extra chicken. I now have the leftovers in my freezer. 🙂
Hooray! I’m so happy to hear that! It really is so great to have that second chicken for leftovers.