I Am Flailing at Roast Chicken

The last couple of times I've roasted a chicken, I've used this recipe. Despite my complaints that it's a tad elaborate, it works really well. I mean, the recipe calls for ridiculously small chickens and I can't get behind that - the only way to find a 3 lb. chicken is to go someplace silly like Whole Foods and pay extra for it, so I tend to use 5 pounders, two of which fit fine in the 14-inch skillet. At 475 degrees, ten pounds of chicken roasts in slightly less than an hour.

Today, I attempted to roast two much larger chickens in a roasting pan at 350. It happened much faster than I thought it would. After 90 minutes, my chickens had an interior temperature of 210 degrees. I had to swap out the meat thermometer for the candy thermometer to check that.

I have no idea how dry these poor birds are going to be.

I am really good at roasting chickens (usually). I have never made gravy.