Roasted Chickens Two Ways

Ingredients

• 1 tablespoon five-spice powder chinese
• 2  chicken roasters 
• 6 cloves garlic peeled smashed
• 1  optional: lemon quartered
• 1  navel oranges quartered
• 15  sage leaves 
• 8 servings salt and pepper freshly ground

Equipment

• baking sheet
• oven
• aluminum foil

Directions

1. Preheat oven to 375 degrees F.
2. Season roasters with salt and pepper inside the chicken's cavity and on their skin.
3. Place on a baking sheet lined with foil. Create a divider between the 2 chickens with a thick piece of aluminum foil. Rub 1 of the chickens all over with the five-spice powder and stuff with 3 garlic cloves and 2 orange quarters. Squeeze the other 2 orange quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
4. Stuff the other chicken with sage leaves, the remaining 3 garlic cloves, and 2 lemon quarters. Squeeze the other 2 lemon quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
5. Roast for 1 1/2 hours until skin is crispy and juices run clear and drumsticks pull away from the chicken easily.
6. Let rest for at least 10 minutes before carving.