Rustic Roasted Chicken

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 -1 1/2 lb fingerling potato, washed and halved
• 2 large carrots, peeled and cut into 1 inch ieces
• 2 large parsnips, peeled and cut into 1 inch pieces
• 10 shallots, peeled and halved
• 5 cloves garlic, peeled
• 3 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 1 lemon
• 2 (3 1/2 lb) organic chicken
• 4 tablespoons unsalted butter, room temperature
• 4 sprigs fresh tarragon
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 cup dry white or 1 cup chicken broth
• sea salt, to serve

Recipe

• 1 preheat oven to 425*f.
• 2 toss the potatoes, carrots, parsnips, shallots, mushrooms, and garlic with the oil and a generous pinch of salt and pepper in a large roasting pan.
• 3 cut the lemon inhalf, and rub the chickens with the lemon flesh and then the butter; season the birds generously with salt and pepper.
• 4 place half a lemon and two sprigs each of tarragon, rosemary and thyme in the cavity of each chicken.
• 5 arrange the chickens on top of the vegetables, and roast in the lower half of the oven for 45 minutes to 1 hour, or until the chickens are cooked and the skin is crisp, basting the chickens every 20 minutes.
• 6 if the birds are not crisp, increase the oven temperature to 475*f for the last 10 to 15 minutes of cooking.
• 7 remove from the oven, cover the chickens loosely with aluminum foil, and allow the chickens and vegetables to rest in the pan for 20 minutes.
• 8 remove the chickens and vegetables to a platter, pour off the fat in the pan, deglaze with the or broth and season to taste with salt and pepper.
• 9 sprinkle the carved chicken and vegetables with the sea salt and serve with the pan juices.