I've got 2 4.5 lbs chickens that I want to oven roast at the same time. My oven is electric and the chickens will not be stuffed. I plan on putting both birds in the same cooking vessel. So what temp and for how long? Also should I turn the chickens? If so, when? I'm trying to wrap my head around some of the epicurious threads, but I was wondering if someone can answer my question directly. I'm not much of a cook either, so be gentle. Thanks in advance.