This recipe calls for roasting two chickens at once. It was perfect for our large family. It is also good if you are taking a meal to someone, you’ve got your family fed too . The recipe also lends itself to being cut in half. The chicken is moist and delicious and the vegetables are yummy.
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Whole Roasted Lemon Chicken with Vegetables
Instructions
Preheat oven to 500 degrees. In a small bowl, stir salt, pepper, oregano, garlic and 1/4 cup olive oil into a paste. Rub the mixture over both chickens. Distribute onion, celery, carrots and potatoes in the bottom of a large shallow roasting pan. Place chickens on top of the vegetables, breast side up. Stir together the lemon juice, chicken broth and remaining 1/4 cup olive oil; pour over chicken and vegetables. Bake, uncovered for 20 minutes. Turn the chickens over and roast, back side up for 20 more minutes, basting the vegetables every 10 minutes. Reduce heat to 450 degrees and turn the chickens breast side up. Cook for an additional 20 minutes, basting vegetables and chicken twice. The chicken is done when the drumsticks wiggle. easily.
Remove pan from oven and place the chickens on a cutting board. Let rest for 10 to 15 minutes. Using kitchen shears, cut the chickens into quarters or separate pieces. Arrange chicken pieces and vegetables on a platter. Skim pan juices and serve over chicken and vegetables, if desired.
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