This comforting one-pan meal features two whole chickens roasted to perfection alongside a medley of hearty root vegetables. The secret lies in tucking garlic cloves and fresh herbs under the skin, infusing the meat with aromatic flavor as it cooks. The carrots, celery, onions, potatoes, and parsnips create a savory bed that absorbs the rich chicken drippings, resulting in tender, caramelized sides. It’s the ultimate crowd-pleaser for family dinners or weekend gatherings, offering a rustic, home-style experience with minimal cleanup.
Roast Garlic Chicken And Vegetables
Description
This comforting one-pan meal features two whole chickens roasted to perfection alongside a medley of hearty root vegetables. The secret lies in tucking garlic cloves and fresh herbs under the skin, infusing the meat with aromatic flavor as it cooks. The carrots, celery, onions, potatoes, and parsnips create a savory bed that absorbs the rich chicken drippings, resulting in tender, caramelized sides. It's the ultimate crowd-pleaser for family dinners or weekend gatherings, offering a rustic, home-style experience with minimal cleanup.Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Gently loosen the skin of each chicken breast and push 6 garlic cloves under the skin (3 on each side).
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Stuff the cavity of each chicken with 1/4 cup each of the chopped onions, celery, and carrots, along with 2 bay leaves.
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Tuck the chopped rosemary and oregano leaves under the skin of the breasts and sprinkle some over the outside; place the herb stems inside the cavities.
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Rub the skin of each chicken with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon salt and 6 turns of black pepper.
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In a large roasting pan, arrange the halved carrots and celery ribs to form a bed for the chickens.
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Surround the vegetable bed with the quartered onions, potatoes, parsnips, and remaining garlic cloves. Pour the water into the pan and sprinkle with the remaining 1 teaspoon salt and 12 turns of black pepper.
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Place the chickens on top of the vegetables.
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Roast at 400 degrees F (200 degrees C) for 45 minutes.
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Reduce the oven temperature to 350 degrees F (175 degrees C) and continue roasting until the meat is falling off the bones, about 50 to 60 minutes more.
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Remove from the oven and let the chickens rest for 10 minutes before serving.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 119.5kcal
- % Daily Value *
- Total Fat 6.0g10%
- Saturated Fat 1.6g8%
- Cholesterol 44.5mg15%
- Sodium 41.0mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 13.5g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
