Recipe

Twin Roast Chickens Recipe

	Elle / All my dishes 2 years, 8 months ago 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, a... More Prep:15m Cook:75m Servings:8	Elle
	cheap easy greatleftovers roast chicken

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Fans

tazoncaffe

Ingredients

2 (3-4 pound) chickens

kosher salt

fresh ground black pepper

Herbes de Provence

olive oil

minced garlic, as much as you like

butter

1 large onion, sliced

6-8 carrots, cut into 2-inch pieces

2 small or 1 large fennel bulbs, tops removed, and cut into wedges

Directions

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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Comments

rosemaryblue 2 years, 1 month ago said:
This is a good one! :) Roasted chicken is one of my very favorites! I like the addition of fennel! May roast a couple of chickens tomorrow. I also love the wonderful aroma, especially with the Herbs de Provence. Thank you for sharing.

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