I roasted two chickens using this method, which I first read about here. I don't think I'll ever cook a whole chicken any other way. I did cheat and put a quarter of a lemon, clove of garlic and a spring of rosemary in each chicken. We ate most of one chicken then de-boned the other to use in chicken salad sandwiches and chicken and pastry. I also saved the skin 'n bones for homemade chicken stock.
I cooked up these as a side dish because they had been languishing in the fridge.
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