Instructions for how to roast a whole chicken with fall harvest vegetables. This one pan meal includes potatoes, sweet potatoes, carrots and mushrooms.
Prep Time: 20 minutesminutes
Cook Time: 2 hourshours30 minutesminutes
Total Time: 2 hourshours50 minutesminutes
Servings: 6people
Ingredients
2chickensaround 4 pounds each
2onionspeeled and sliced
10garlic cloves
15mushroomsquartered
5carrotspeeled and cut into chunks
6potatoescut into chunks
3sweet potatoespeeled and cut into chunks
1 1/2tbspsalt
2tsporegano
1 1/2tspblack pepper
1/2tspthyme
1/3cupoil
2lemons
Instructions
Preheat oven to 375F.
Place the whole chickens on a large baking sheet lined with parchment paper.
Spread the garlic cloves and chopped up onions, mushrooms, carrots, potatoes and sweet potatoes evenly on the baking sheet around the chickens.
Sprinkle the salt, oregano, pepper and thyme all over the chicken and vegetables.
Cut one lemon in half and place one half in the cavity of each chicken. Quarter the other lemon and squeeze the lemon juice all over the vegetables. Place the lemon quarters on the pan with the veggies. Drizzle the oil all over the vegetables.
Place in the oven and roast until the chicken reaches an internal temperature of 165F. This should take 2 - 2 1/2 hours.