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I don't think the cooking time should be any longer if the chickens are about the same size. I I would suggest rotating shelves half way through the cooking time and rotating front to back, as well.
It will in fact take longer, probably only 10-15 minutes more. A large, refrigerated mass moving into the oven will drop the oven temperature. Once the chill is off of the birds, cooking should be the same.
Save some leftovers for tomorrow's lunch.
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