Prep Time
25 Mins
Cook Time
1 Hour 30 Mins
Yield
8 servings (serving size: 3/4 cup vegetable mixture and 4 to 6 ounces of chicken, skin removed)

Pair chicken with roasted root vegetables like potatoes, carrots, and turnips for a hearty winter meal.

How to Make It

Step 1

Preheat the oven to 400º.

Step 2

Truss chickens: Tuck wings under the chicken, tie drumsticks together with kitchen string; tie another string around the back end of the chicken, securing the wings and thighs. Rub each chicken with 1 tablespoon olive oil, half the lemon zest, and half the thyme. Season each chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper, and place them in a large roasting pan. Toss the shallots, potatoes, carrots, and turnips with the remaining 1 tablespoon olive oil and 1/4 teaspoon each salt and pepper in a large bowl; add to the roasting pan.

Step 3

Roast for 30 minutes, brush both chickens with juices in pan, and stir vegetables. Continue roasting, stirring, and brushing every 15 minutes, for 1 hour longer, or until juices of thigh run clear when pierced with a paring knife, and vegetables are tender.

Step 4

Remove the chickens from roasting pan, and let stand for 10 minutes before carving. Toss vegetables with pan juices. Drain excess juice.

Step 5

Carve the chickens, arrange on a platter with vegetables, and serve hot.

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