INGREDIENTS:
- 2 whole chickens, washed, patted dry
- 5 carrots, peeled, cut into 4ths
- 5 celery ribs, cut into 4ths
- 3 yellow onions, peeled, quartered
- 2 Tbsp Kosher Salt
- 2 tsp cracked white pepper (or fresh ground black pepper)
- 2 lemons, halved
- 12 cloves garlic, minced
- 4 Tbsp olive oil
- 4 Tbsp butter, room temperature
- 4 sprigs fresh Rosemary, chopped
- 2 sprigs fresh Rosemary, whole
- 4 bay leaves, whole
DIRECTIONS:
- Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
- Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
- In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
- Mix the salt & pepper together and season the chickens with it, inside & out.
- Cut the lemons in half and squeeze over the chickens, inside & out.
- Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
- Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
- Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
- Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear - 160 degree on thermometer in thickest part of leg).
- Remove chickens from oven and let them rest 10-15 minutes before carving.
PDF Related Recipes:
Tags: Carrots, Celery, Chicken, Garlic, Lemon, Onions, Rosemary