Perfect Roasted Chickens and Gravy

Pat chickens dry. Generously salt and pepper the inside and outside of the chickens. (Be sure to remove any innards that may be inside.)

Divide the garlic and onions evenly between the two chickens and stuff inside each cavity. Mix the dried herbs and oil in a small bowl. Pour half of the mixture on top of each chicken and rub all over the skin.

Place chickens side-by-side in a roasting pan and cook for 1 1/2 to 2 hours (until done) at 375 degrees, rotating the pan halfway through the cooking time. Once you remove the chickens from the oven, let them rest uncovered (do not cut into them!) on a platter while you make the gravy.

For the gravy, skim the excess fat from the juices in the roasting pan. Set the pan on the stovetop over medium-high heat. Pour about 1 cup of broth into the pan and bring to a boil, scraping loose the brown bits with a spatula or spoon. Add another cup of broth and the bouillon.

In a small bowl or measuring cup, mix the flour with the remaining 1/2 cup chicken broth. Slowly pour the flour mixture into the pan while whisking. Continue to whisk the gravy until the flour thickens it. Add salt and pepper to taste.