Classic Double Roast Chickens
You can never have too many main course recipes, so give Classic Double Roast Chickens a try. One portion of this dish contains around 34g of protein, 28g of fat, and a total of 400 calories. This recipe serves 20. If you have lemons, rosemary sprigs, kosher salt, and a few other ingredients on hand, you can make it. To use up the lemons you could follow this main course with the Watermelon, Lemonade, and Blueberry Ice Pops as a dessert.
Stir together salt and pepper. If applicable, remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.
Sprinkle 1/2 tsp. salt mixture inside cavity of each chicken.
Place 2 lemon halves and 1 rosemary sprig inside cavity of each chicken. Rub 1 1/2 tsp. olive oil into skin of each chicken.
Sprinkle with remaining salt mixture; rub into skin. Tuck chicken wings under, if desired. Lightly grease a wire rack in a 17- x 12-inch jelly-roll pan with cooking spray.
Place chickens, breast sides up and facing in opposite directions (for even browning), on wire rack.
Bake at 375 for 1 1/2 hours or until a meat thermometer inserted in thigh registers 18
Cover and let stand 10 minutes before slicing.