The Merriest Mains

Make the season bright with one of these festive and oh-so-easy entrées. Pick your favorite, then whip up all three sides for a tight holiday menu.

- NICOLE HOPPER,VICTOR PROTASIO,EMILY NABORS HALL,JULIA BAYLESS

Roast Chickens with Shallots & Grapes

ACTIVE TIME 40 MINUTES TOTAL TIME 2 HOURS, 10 MINUTES SERVES 8 TO 10

For extra-crispy skin, salt the chickens the day before roasting and leave them uncovered in the fridge to dry out (just as you would your Thanksgiving turkey).

2 4-lb. whole chickens, neck and giblets removed

5½ tsp. kosher salt, divided

½ cup (1 stick) unsalted butter, softened

2 Tbsp. finely chopped fresh herbs (such as flat-leaf parsley, thyme, and rosemary), plus more for garnish

2 tsp. poultry seasoning

½ tsp. freshly ground black pepper

4 large cloves garlic, grated on a Microplane grater (about 1 Tbsp.)

8 large shallots, peeled and halved lengthwise

4 sprigs rosemary

1 cup lower-sodium chicken broth, divided

1½ lb. red seedless grapes, in small bunches on the stem (about 6 cups)

1 Tbsp. cornstarch

2 tsp. sherry or red wine vinegar

PREHEAT oven to 425°F. Pat chickens dry with paper towels. Sprinkle on all sides and inside cavities with 4 teaspoons salt.

STIR together butter, herbs, poultry seasoning, pepper, garlic, and 1 teaspoon salt in a small bowl. Carefully loosen skin over breasts and thighs of each chicken using your fingers; spread about half of butter mixture under skin. Rub remaining butter mixture all over outside of both chickens.

TOSS together shallots, rosemary, and remaining ½ teaspoon salt in a large roasting pan. Pour ½ cup broth into pan. Place chickens, breast side up, on top of shallots; tuck wing tips under and, if desired, tie legs together with kitchen twine.

ROAST for 30 minutes. Place grapes around chickens. Reduce oven temperature to 375°F. Roast until chickens are browned and an instant-read thermometer inserted in thickest part of thighs reads 165°F, 45 to 55 minutes.