- Preheat oven to 375 F. Pat chickens dry with paper towel and set in a shallow-sided roasting pan. Brush each chicken with 1 1/2 Tbsp of olive oil. Sprinkle and rub each chicken with 1 1/2 tsp of Montreal Chicken seasoning, or to taste.
- Roast chickens in the middle of the oven 60 minutes, and then baste with pan juices. Roast chickens 25 to 30 minutes more, or until an instant-read meat thermometer inserted into the deepest part of the thigh, not touching the bone, registers 180 F (82 C).
- Transfer chickens to a cutting board, tent with foil and rest 10 minutes. While chickens rest, make gravy by removing excess fat from the roasting pan. Set the pan over medium-high heat, pour in 3 cups of the chicken stock (or broth) and bring to simmer. In a bowl, mix the flour with remaining 1/2 cup of stock (or broth) until smooth. Whisk into the pan and simmer a few minutes, until thickened gravy forms. When rested, carve the chickens and serve with the gravy.
Note: Montreal Chicken seasoning, such as Club House brand, is sold in our bottled herb and spice aisle. It’s described as a lively blend of onion, roasted garlic and an array of herbs and spices perfect for poultry. It contains salt, why none is listed in the ingredient list. If you don’t wish to use Montreal Chicken seasoning, or it’s unavailable, after brushing the chickens with oil, sprinkle, rub and season them, to taste, with items you might have on hand. This could include salt, pepper, dried sage leaves, paprika, garlic powder, onion powder and/or anything else you have that would enhance the taste of chicken.
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Directions
- Preheat oven to 375 F. Pat chickens dry with paper towel and set in a shallow-sided roasting pan. Brush each chicken with 1 1/2 Tbsp of olive oil. Sprinkle and rub each chicken with 1 1/2 tsp of Montreal Chicken seasoning, or to taste.
- Roast chickens in the middle of the oven 60 minutes, and then baste with pan juices. Roast chickens 25 to 30 minutes more, or until an instant-read meat thermometer inserted into the deepest part of the thigh, not touching the bone, registers 180 F (82 C).
- Transfer chickens to a cutting board, tent with foil and rest 10 minutes. While chickens rest, make gravy by removing excess fat from the roasting pan. Set the pan over medium-high heat, pour in 3 cups of the chicken stock (or broth) and bring to simmer. In a bowl, mix the flour with remaining 1/2 cup of stock (or broth) until smooth. Whisk into the pan and simmer a few minutes, until thickened gravy forms. When rested, carve the chickens and serve with the gravy.
Note: Montreal Chicken seasoning, such as Club House brand, is sold in our bottled herb and spice aisle. It’s described as a lively blend of onion, roasted garlic and an array of herbs and spices perfect for poultry. It contains salt, why none is listed in the ingredient list. If you don’t wish to use Montreal Chicken seasoning, or it’s unavailable, after brushing the chickens with oil, sprinkle, rub and season them, to taste, with items you might have on hand. This could include salt, pepper, dried sage leaves, paprika, garlic powder, onion powder and/or anything else you have that would enhance the taste of chicken.