Alison’s Double Roast Chicken Recipe

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Ingredients 1/2 cup (60 mL) butter, softened - divided 1 tbsp (5 mL) chopped fresh thyme + 6 sprigs fresh thyme 2 whole roasting chickens (about 5 lb/2.5 kg each) 2 small onions, quartered 2 lemons quartered ¼ cup olive oil Kosher salt and fresh cracked pepper to taste Preparation Preheat oven to 425 °F. In a small bowl, mix the softened butter and chopped thyme leaves; set aside. Remove giblets and neck, if any, from both chickens. Rinse chickens inside and out; pat dry. Place half the onion, half the lemon, and half the thyme sprigs in each chicken cavity. Place chickens breast side up on a rack in a large roasting pan. If you are making the gravy included in this recipe, ensure your roaster is also stovetop ready. Using fingers, gently loosen skin from the breast and upper legs of each chicken. Spread half of the butter mixture evenly underneath the skin of each chicken. Drizzle enough olive oil onto the top of the chicken and brush to coat. Sprinkle generously with salt and fresh cracked pepper. Tuck wings under the back of the chicken and tie legs together with kitchen string. Roast in the centre of the oven for about 30 minutes, then reduce to 400 °F. If the skin is significantly darkening, add a sheet of aluminum loosely over the top of the chickens to prevent the skin from burning. Roast for an additional 45-60 minutes, until juices run clear when pierced and thermometer inserted in thigh registers 185 °F (85 °C). Transfer chicken to platter and tent with foil. Gravy: Skim fat from roasting pan juices. Place roasting pan over medium-high heat and add chicken stock. Bring to boil for 3 minutes, whisking up brown bits. In a small bowl, mash together butter and flour. Add to chicken stock and cook, whisking for about 1 minute or until smooth and thickened. Depending on how smooth you you’re your gravy, you can also strain at this time. Pour into a gravy boat and serve with your chickens. Sides: These chickens are so versatile; choose your sides accordingly – ro