Two Whole Roasted Chickens + Chicken Gravy

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• 2 each whole chickens (5 lb each) (giblets removed, patted dry)
  Ingredient note

  Source: 2 whole chickens (5 lb each) (giblets removed, patted dry)
• 5 tsp fine sea salt (divided)
  Ingredient note

  Source: 5 tsp fine sea salt (divided)
• 2 tsp ground black pepper (divided)
  Ingredient note

  Source: 2 tsp ground black pepper (divided)
• 4 Tbsp unsalted butter (melted)
  Ingredient note

  Source: 4 Tbsp unsalted butter (melted)
• 1 each large lemon (quartered)
  Ingredient note

  Source: 1 large lemon (quartered)
• 1 each garlic head (halved crosswise)
  Ingredient note

  Source: 1 garlic head (halved crosswise)
• 4 each rosemary sprigs (divided)
  Ingredient note

  Source: 4 rosemary sprigs (divided)
• 2 each medium onions (sliced to 1/4” thick rings)
  Ingredient note

  Source: 2 medium onions (sliced to 1/4” thick rings)
• 1 tsp olive oil
  Ingredient note

  Source: 1 tsp olive oil
• 4 Tbsp oil (skimmed from pan drippings )
  Ingredient note

  Source: 4 Tbsp oil (skimmed from pan drippings )
• 2 Tbsp all-purpose flour
  Ingredient note

  Source: 2 Tbsp all-purpose flour
• 1 cup liquid drippings
  Ingredient note

  Source: 1 cup liquid drippings
• 1/2 cup water or milk (added to taste and desired consistency)
  Ingredient note

  Source: 1/2 cup water or milk (added to taste and desired consistency)

1. 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).
2. Line a large roasting pan with onion slices, drizzle with olive oil.
3. 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.
4. Place chicken over the onions breast-side-up. Tie legs together and tuck the wings under the chicken so they don’t scorch.
5. 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.
6. 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.
7. 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.
8. 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.