Twin Roast Chickens
From elle 17 years ago
- 75 minutes to make
- Serves 8
I figure if I'm roasting one chicken, I might as well roast two. One for dinner that night, and another for great leftovers. Use the meat for sandwiches, enchiladas, pot pie, soup, etc. My grocery store usually has twin packs of smaller chickens, about 3-4 lbs each, so it's really convenient.
Ingredients
- 2 (3-4 pound) chickens shopping list
- kosher salt shopping list
- fresh ground black pepper shopping list
- herbes de provence shopping list
- olive oil shopping list
- minced garlic, as much as you like shopping list
- butter shopping list
- 1 large onion, sliced shopping list
- 6-8 carrots, cut into 2-inch pieces shopping list
- 2 small or 1 large fennel bulbs, tops removed, and cut into wedges shopping list
How to make it
- Preheat the oven to 425°.
- Remove the chicken giblets, and rinse the chicken inside and out.
- Sprinkle salt and pepper on the inside of the chicken.
- Using your hands, rub some butter all over the outside of the chicken and sprinkle with salt and pepper.
- Put the onions, carrots, and fennel in a roasting pan.
- Sprinkle with more salt and pepper, the herbes de provence, and drizzle with olive oil, toss to coat.
- Place the chickens over the vegetables in the pan.
- Roast the chicken for 1 hour and 15 minutes.
- Remove the chicken and the vegetables from the pan, and cover with foil for about 20 minutes.
- Serve the chicken with the vegetables.
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