Two Roast Chickens with Root Vegetables

By kathryns

This recipe is for TWO 3-4 lb chickens to serve 4-6. With a 6lb or larger chicken, see "Best Roast Chicken with Root Veges" recipe.

Ingredients

• Chicken and Brine:
• 1-1/2 cups table salt
• 1-1/2 cups sugar
• 2 medium heads garlic, skinned, cloves separated, unpeeled, and crushed
• 6 bay leaves, crumbled
• 2 whole chickens (3 to 4 pounds each), giblets removed and discarded
• Ground black pepper
• 1 cup low-sodium chicken broth, or more as needed
• Vegetables
• 1 lb small red potatoes (1 1/2- to 2-inch diameter), scrubbed and unpeeled
• 1 lb medium carrots, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise
• 1/2 lb pound parsnips, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise
• 1/2 lb yellow onions (small, 2- to 3-inch diameter), peeled, root end left intact, and quartered
• 3 TB vegetable oil
• 1/2 tsp table salt
• 1/8 tsp ground black pepper

Preparation

Step 1

1. FOR THE CHICKENS AND BRINE: Dissolve salt and sugar in 1 gallon cold water in large container. Stir in garlic and bay; immerse chickens and refrigerate until fully seasoned, about 1 hour.

2. Adjust oven rack to middle position and heat oven to 400 degrees. Set V-rack in large flameproof roasting pan and lightly spray with nonstick cooking spray. Remove chickens from brine and thoroughly pat dry with paper towels.

3. Season chickens on all sides with pepper; set wing side up on prepared V-rack and roast for 20 minutes. Remove roasting pan from oven and, using 2 wads of paper towels, rotate chickens so other wing side faces up; continue to roast for 20 minutes.

4. Remove roasting pan from oven and, using 2 large wads paper towels, rotate chickens breast side up. Add 1 cup broth and continue to roast until chickens are golden brown and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, 30 to 40 minutes. (If necessary, add more broth to maintain thin layer of broth on bottom of roasting pan.) Transfer chickens to cutting board and let rest, uncovered, while roasting vegetables; remove V-rack from roasting pan.

5. FOR THE VEGETABLES: While chickens are resting, adjust oven rack to middle position and increase oven temperature to 500 degrees. Using wooden spoon, scrape browned bits in roasting pan and pour liquid into fat separator. Return now-empty roasting pan to oven and heat until oven reaches 500 degrees, about 5 minutes. Toss vegetables with oil, salt, and pepper.

6. Scatter vegetables in single layer in roasting pan, arranging potatoes and onions cut side down. Roast, without stirring, for 25 minutes.

7. While vegetables are roasting, pour off 1/2 cup liquid from fat separator; discard remaining liquid and fat. Remove roasting pan from oven and heat broiler. Drizzle liquid over vegetables and broil, 5 minutes. Stir vegetables, coating well with reducing liquid, and continue to broil until tender and deep golden brown, about 5 minutes. Transfer vegetables to serving platter.

8. While vegetables are broiling, carve chickens. Transfer to platter with vegetables and serve.