Now-and-Later Roast Chickens Recipe | Epicurious

Roasting two chickens at once is the efficient thing to do, resulting in one bird for now, one for later, and a sense of proud satisfaction when you eat the leftovers. Removing the backbones and splaying the chickens flat exposes more skin to the oven’s radiant heat, creating juicy, evenly browned chickens. If they’re browning too fast, cover loosely with foil and continue cooking until done.

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