Two Roast Chickens With Citrus and Sage

Preparation

1. Step 1

   In a medium bowl, zest the oranges and lemons. Add the brown sugar, pepper and salt. Reserve 1 sage sprig for the gravy, if making, then pluck the leaves from the remaining sage sprigs and add to the bowl. Discard the stems. Rub the mixture between your fingers until you smell sage. Stir in the olive oil.

2. Step 2

   Thinly slice the oranges; reserve the lemon for the gravy. Arrange the orange slices and onion on a large sheet pan. Set aside while you spatchcock the chicken.

3. Step 3

   To butterfly the chickens, place a chicken on a cutting board, breast-side down. Using sharp kitchen shears, cut on either side of the backbone. Flip the chicken, setting it breast-side up, and flatten by pressing firmly in the center; you should hear a crack. Repeat with the second chicken. Pat both dry and place skin-side-up on the sheet pan of oranges and onions. (Freeze the backbones for stock.) 

4. Step 4

   Rub the chickens all over with the brown sugar mixture. Refrigerate uncovered for 8 to 24 hours. 

5. Step 5

   When you’re ready to cook, heat the oven to 425 degrees. Stick the sage leaves between the citrus and the chickens. Roast until a thermometer registers 165 degrees when inserted into the thickest part of the thigh, 40 to 50 minutes. If the skin is getting too brown before the chicken is cooked through, cover with a sheet of foil. Transfer to a cutting board to rest for at least 10 minutes while you make the gravy. 

6. Step 6

   To make the optional gravy, smash the oranges and onion on the sheet pan and scrape off the browned, stuck-on bits. Set a colander over a liquid measuring cup and pour in everything from the pan. Press on the solids to extract as much liquid as possible. Discard the solids. Add enough stock to measure 4 cups.

7. Step 7

   Melt the butter in a medium saucepan over medium. When foaming, whisk in the flour. Whisk constantly until it’s the color of a milky coffee, 5 to 7 minutes. Slowly whisk in the broth mixture. Add the reserved sage sprig. Simmer until the gravy is thick enough to coat the back of a spoon, 8 to 10 minutes. Squeeze in 2 teaspoons lemon juice, then season to taste with salt, pepper and lemon until the gravy is rich but bright. Keep over low heat while you carve the chicken.