Ingredients
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4 tbsp olive oil
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2 tbsp dried rosemary
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2 (3 - 4) lb whole chickens
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2 small navel oranges
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4 cloves garlic
Steps
1
Preheat oven to 375°F. Place a wire rack on a large rimmed baking sheet. In a small bowl, combine oil and rosemary.
2
Trim any excess fat from the chickens. Season insides of chickens with salt and pepper. Halve each orange and add into each cavity along with two garlic cloves. For each bird, tie legs together and tuck wings behind. Rub both chickens with rosemary mixture, salt, and pepper. Roast 40 min.
3
Increase oven temperature to 450°F. Roast chickens another 15 min., until a thermometer inserted between the thigh and drumstick reaches 165°F. Remove chickens from oven and let rest at least 10 min. before carving.
