Just a little ole working gal, who loves food

Thursday, March 17, 2011

So Chickens were on sale…

And we can’t help ourselves when a bargain arises!!
Whenever we have roast chicken at our place it turns into a weeklong meal. There is only the two of us after all so 1 roast chicken goes a long way..never mind 2. My husband convinced me to cook both of the chickens at once. Pleading that it would save him from trying to figure out what to make for lunch all week and we could freeze the chicken soup that we would make with the leftovers. Let me just say that we now have enough chicken soup to feed the Canadian Army. Thank god for the basement deep freezer.
2 Roast Chickens with Roasted Root Veggies
2 Roasting Chickens, Rinsed and pat dried.
1 Lemon, Cut in half
1 Head of Garlic, Cut in half so cloves are exposed.
Salt, Pepper, Thyme, Rosemary, Sage (Fresh if you can find it..I only had dried L)
1 ½ Cups Baby Carrots
2 Large Onions, cut into quarters
3 Celery Stalks roughly chopped
Olive Oil

Pre-heat Oven to 475F.
In a large roasting pan, assemble chopped veggies and cover with olive oil. These veggies add flavor to the soup we made after we finished with the chickens. Place Chickens on top of Veggies and season with Salt, Pepper, Olive Oil, and Fresh or Dried Herbs. Stuff the Cut lemon into the cavity of the chicken with the Garlic Head. Do the same for the second chicken.
Now my husband SWEARS by this Poultry seasoning called Old Bay

…so before I threw the chickens in the oven he covered the chickens in this spice. I find when they are roasted they taste exactly like a certain famous Rotisserie Chicken…maybe this is their secret!!

Now the oven should be pre-heated…lower the temperature to 400F and place the chickens in the oven. Let roast for about 1 Hour 20 Mins, OR use a meat thermometer inserted between the leg and breast to tell you when these babies are done.
While the chickens are roasting I usually chop up some sweet potatoes, regular potatoes, carrots and onions..toss them in some olive oil, salt and pepper with some of the fresh herbs used in the chicken and throw them in the oven as well when there is about 45 minutes left for the chicken.
When the chicken is done remove from oven and tent with tin foil. Let rest for about 15 minutes.
Voila, perfectly roasted chickens!

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