4 tsp kosher salt (if you don't have kosher salt, get some)
2 tsp freshly ground pepper
2 (4 to 5 lb ) whole chickens
1 T olive oil
optional: garlic, rosemary, lemon to switch it up on occasion
Preheat oven to 375. Stir together the salt and pepper. If applicable, remove necks and giblets from chickens, and reserve for another use. Pat chickens dry. Sprinkle 1/2 t salt mixture inside cavity of each chicken. Rub 1 1/2 t olive oil into skin of each chicken. Sprinkle with remaining salt and pepper mixture and rub into skin. (Here you can also place garlic, lemon slices and/or rosemary stems up under the skin and inside the cavity if you like)
Place chickens breast sides up, facing in opposite directions (for even browning) on a lightly greased wire rack in a lightly greased 17x12 inch jelly role pan.
Bake at 375 for 90 minutes or until a meat thermometer inserted in thigh registers 180. Let stand 10 minues before slicing.
Trussing it not necessary. Chickens labelled roasters have higher fat so don't need basting. Try replacing the wire roasting rack with an aromatic layer of carrots and celery ribs or sliced onions.
This recipe is from January 2009 Southern Living. Their test kitchen professional Marian Cooper Cairns shared this recipe. I've made this many times (I get the chickens packaged by two at B.J.'s) and everyone likes it, and the house smells yummy while they're cooking!