Roast chicken and vegetables

Name: Roast chicken and vegetables
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 2 whole chickens (3 1/2 to 4 lb each); 2 lb baby potatoes, halved; 1 lb carrots, cut into chunks; 2 onions, cut into wedges; 3 tbsp olive oil; 2 lemons, halved; 1 head garlic, halved; 2 tsp dried thyme; Salt and pepper

Two small chickens roasted over carrots and potatoes: dinner tonight, chicken salad wraps tomorrow.

Serves 8 · 1 hr 20 min · about 520 cal · 42 g protein · 26 g carbs · 27 g fat per serving

Ingredients

2 whole chickens (3 1/2 to 4 lb each)
2 lb baby potatoes, halved
1 lb carrots, cut into chunks
2 onions, cut into wedges
3 tbsp olive oil
2 lemons, halved
1 head garlic, halved
2 tsp dried thyme
Salt and pepper

Steps

Heat the oven to 425°F (220°C). Toss the potatoes, carrots and onions with 2 tbsp of the oil, salt and pepper in a large roasting pan.
Pat the chickens dry. Put a lemon half and half the garlic inside each, rub with the rest of the oil, and season with thyme, salt and pepper.
Set the chickens on the vegetables and roast 60–75 minutes, until the thickest part of the thigh reaches 165°F (74°C).
Rest 10 minutes before carving. Serve with the vegetables and the pan juices.

Pull the meat off the second chicken while it’s warm and refrigerate it within 2 hours. It keeps 3–4 days for wraps, salads or soup.

More cook once, eat twice

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