I have a question about step 10 on the recipe "Lemon and Onion Roasted Chicken" from Bevi. It says:
"Place the bird in the middle of the oven. Baste the bird occasionally with the pan juices that accumulate. The chicken will be done in 80 to 90 minutes. Test the bird for doneness by wriggling the leg, and if the leg comes out of the joint easily the chicken is done." If I'm cooking two 5 pound chickens how should I adjust the temp and time of cooking?