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Lemony-shallot roasted chicken and vegetables
Recipe by:Terese and Dionisio Esperas
A Healthy Kitchen, Sacramento
Ingredients
- Lemony-shallot roasted chicken
2 (5-lb.) whole chickens
4 tbsp. extra virgin olive oil
Sea salt and freshly ground pepper, to taste
2 lemons, halved
4 shallots, peeled and halved
Handful of fresh thyme
- Roasted vegetables
5 lb. assorted vegetables (such as cauliflower,
broccoli, sweet potatoes, Romanesco, new potatoes, carrots, peppers, fennel, turnips, rutabagas,
butternut squash, Brussels sprouts)
Olive oil
1 tsp. sea salt
1/2 tsp. freshly ground pepper
Directions
Lemony-shallot roasted chicken: Preheat oven to 400 degrees. Pat chickens dry. Drizzle oil on top of chickens to coat, then generously season the skin and inside the chickens with salt and pepper. Squeeze the juice of half a lemon into the cavity of each chicken, then place remaining lemon, shallots and thyme inside. Place chickens on a roasting pan. Roast until skin is golden brown and a thermometer inserted into the thigh registers 170 degrees, about 90 minutes. Roast vegetables while chickens are roasting.