ROASTED GARLIC ROSEMARY CHICKEN

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:
1.  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.

2.  Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.

3.  In large, greased roasting pan:  arrange the prepared carrots, celery & onions in the bottom and set aside.

4.  Mix the salt & pepper together and season the chickens with it, inside & out.

5.  Cut the lemons in half and squeeze over the chickens, inside & out.

6.  Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .

7.  Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.

8.  Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.

9.  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).

10.  Remove chickens from oven and let  them rest 10-15 minutes before carving.

Main Ingredients:chicken, Garlic, Lemon, ROSEMARY