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Double Roast Chicken

Roasting two chickens at once leaves plenty left over for sandwiches, soups, and salads -- such as roast chicken with feta and greens and roast chicken and vegetable soup.

  • yield: Makes 2 chickens

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Ingredients

  • 6 medium onions, peeled and quartered
  • 6 beets, peeled and quartered
  • 8 new red and white potatoes, halved
  • 8 carrots, peeled
  • 4 sweet potatoes, peeled and quartered
  • 1 acorn squash, sliced into 1-inch rounds and halved
  • 2 chickens (4 to 5 pounds each), giblets removed, rinsed and dried
  • Salt and freshly ground black pepper
  • 2 lemons, quartered
  • 8 sprigs fresh thyme
  • 3 tablespoons unsalted butter, room temperature

Directions

  1. Step 1

    Heat oven to 425 degrees. Arrange about half of each of the vegetables in a 12-by-18-inch roasting pan. Place chickens over vegetables in pan; sprinkle cavities with salt and pepper. Fill each cavity with onion, lemon, and thyme. Tie legs together with kitchen twine. Arrange remaining vegetables around chickens.

  2. Step 2

    Spread butter over chickens; sprinkle with salt and pepper. Roast until the skin is deep golden and crisp and the juices run clear when the skin is pierced, tossing the vegetables occasionally as they cook, 1 to 1 1/2 hours. An instant-read thermometer inserted into the breast should read 180 degrees. Remove from oven, and serve.

Source
Martha Stewart Baby, Special Issue 2000

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Reviews (2)

  • 12 Oct, 2011

    YUMMY

  • 13 Sep, 2008

    I have made this at least a dozen times. It is as beautiful as the photograph, and so simple to make. At times I don't have all the necessary ingredients, so I have subbed out others, with equally good results. I prefer to use meyer lemons, for a better lemon taste. Another thing that's good is to add in some chopped celery about 10 or so minutes before the chicken is done (putting in any longer will cause it to burn and dry out).