Roasting two chickens at the same time maximizes efficiency and ensures delicious leftovers. By removing the backbones and flattening the chickens, more skin is exposed to the oven's heat, leading to evenly cooked, juicy meat. A simple preparation method involves creating a flavorful paste from olive oil, garlic powder, smoked paprika, and sugar, which is then applied to the chicken. This technique allows for optimal roasting at high heat, with adjustments for browning, ensuring the perfect roast for a meal now and future enjoyment.
Roasting two chickens simultaneously is efficient; it yields one present meal and another for later, allowing for satisfaction from delightful leftovers.
Removing backbones and flattening the chickens exposes more skin to heat, resulting in juicy, evenly browned meat. Use foil if they're browning too quickly.
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