Recipe courtesy of Dave Lieberman
1 hr 55 min
15 min
10 min
1 hr 30 min
4 to 8 servings


  • 2 chicken roasters, about 3 pounds each
  • Salt and freshly ground pepper
  • 1 tablespoon Chinese five-spice powder
  • About 6 cloves garlic, peeled and smashed
  • 1 navel orange, quartered
  • About 15 sage leaves
  • 1 lemon, quartered


Preheat oven to 375 degrees F.

Season roasters with salt and pepper inside the chicken's cavity and on their skin. 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.

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.

Roast for 1 1/2 hours until skin is crispy and juices run clear and drumsticks pull away from the chicken easily. Let rest for at least 10 minutes before carving.

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