Roasted Chickens

Directions

1. 1
   Preheat the oven to 500 degrees.
2. 2
   Pat the chickens dry and place them, breast side up, without crowding, in roasting pans fitted with racks.
3. 3
   Rub them all over with the vegetable oil and season generously with salt and pepper.
4. 4
   Place in the oven and roast for 15 minutes.
5. 5
   Lower the temperature to 350 degrees and roast until the thigh registers 170 degrees on a meat thermometer or the juices run clear when the thickest part of the thigh is pierced with the tip of a knife, about 65 minutes.
6. 6
   Remove the chickens from the oven and let them rest at room temperature for 10 minutes.
7. 7
   Carve 2 of the chickens and serve on top of melted leeks with white-wine braise, adding a tossed green salad; this will serve about 4 people.
8. 8
   Store the 2 remaining chickens in the refrigerator for use in other dishes, including chicken-udon soup with hijiki and spinach leaves and warm chicken-and-frisee salad with bacon vinaigrette.