If you need to feed more than your family, why not roast two birds at the same time? It’s no more work and is easy to serve. Any leftovers are ready and waiting to make sandwiches, a small pot of soup, or a pan of chicken enchiladas.


  1. Heat oven to 425°F. Line a large roasting pan with foil. Tie chicken legs together and tuck wings under. Arrange chickens in pan; lightly rub with 2 tablespoons oil and season with poultry seasoning, salt, and pepper.

  2. Place chickens in oven; roast 45 minutes. Meanwhile, heat remaining 1 tablespoon oil in medium saucepan over medium heat. Add onions; cook and stir 6 to 8 minutes or until golden and tender.

  3. Stir in juice, maple syrup, mustard, and zest. Bring to a boil; cook uncovered 6 minutes or until slightly thickened.

  4. Brush glaze over chickens during the last 15 minutes of roasting, until chicken reaches an internal temperature of 165°F in thighs and juices run clear. Serve with any remaining glaze, garnished with fresh sage.


Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.