I have fallen in love with Marcella Hazan's Roast Chicken with Two Lemons recipe. Rather, to be more precise, I cannot prevent myself from picking every shred of meat remaining on the bone after carving it up, and taking the Lord's name in vain while doing so.
Anyway, how should I adjust timing to make two of them?
(the one-chicken version is as follows:
30 minutes breast down at 350 degrees
30-35 minutes breast up at 350 degrees
last 20-25 minutes breast stays up at 400 degrees)
Thanks in advance, hounds!