Ingredients:
1 -1 1/2 lb fingerling potatoes, 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 lemons
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 wine or 1 cup chicken broth
sea salt, to serve
Directions:
Preheat oven to 425*F.
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.
Cut the lemon inhalf, and rub the chickens with the lemon flesh and then the butter; season the birds generously with salt and pepper.
Place half a lemon and two sprigs each of tarragon, rosemary and thyme in the cavity of each chicken.
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.
If the birds are not crisp, increase the oven temperature to 475*F for the last 10 to 15 minutes of cooking.
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.
Remove the chickens and vegetables to a platter, pour off the fat in the pan, deglaze with the wine or broth and season to taste with salt and pepper.
Sprinkle the carved chicken and vegetables with the sea salt and serve with the pan juices.
Servings: 6-8
Time preparation: 15 min.
Time total: 75 min.