Roast Chicken With Vegetables

Name: Roast Chicken With Vegetables
Ingredients: 2 chickens (3 lbs each); 2 1/2 tsps. salt; 1 teaspoon leaf rosemary, crumbled; 1 bay leaf; 2 lemons, pricked all over with a sharp knife or kitchen fork; 3 Tablespoons olive oil; 6 cloves garlic, unpeeled; 1 3/4 pound potatoes, peeled and quartered; 1 lb baby carrots

9 ingredients

1 steps

Ingredients

2 chickens (3 lbs each)
2 1/2 tsps. salt
1 teaspoon leaf rosemary, crumbled
1 bay leaf
2 lemons, pricked all over with a sharp knife or kitchen fork
3 Tablespoons olive oil
6 cloves garlic, unpeeled
1 3/4 pound potatoes, peeled and quartered
1 lb baby carrots

Directions

1

{"0":"1. Preheat oven to 400 degrees. Rub each chicken inside with 1\/2 teaspoon of the salt and 1\/2 tsp. rosemary. Place 1\/2 bay leaf and 1 lemon inside each chicken. Truss. Rub outside of each with 1\/2 tsp. salt. Set asaide","2":"2. Pour oil into roasting pan large enough to hold both chickens and vegetables in single layer. Heat oil in preheated oven until hot, about 5 minutes. Add garlic, potatoes and carrots. Sprinkle with remaining 1\/2 tsp salt. Stir to coat with oil. Return to oven and bake for 8-10 minutes or until vegetables are lightly golden.","4":"3. Push vegetables to sides of pan and place chickens in center. Roast, uncovered for 1 hour. Reduce ove to 350. Roast 20-30 minutes longer or until juices run clear when thigh is pierced.","6":"4. Remove one chicken to serving platter and keep warm. Cool second chicken to room temperature; wrap and refrigerate to use for future."}