March 27, 2010


2 (3-3 1/4 lb.) chickens
4 tbsp. olive oil
8 garlic cloves, flattened
4 tbsp. minced fresh thyme or 4 tsp. dried, crumbled
2 tbsp. chopped fresh rosemary or 2 tsp. dried, crumbled
1 tsp. salt
1 tsp. pepper
6 med. turnips, peeled, quartered
6 carrots, peeled, halved lengthwise, cut into 3" long pieces
3/4 lb. mushrooms
1 tbsp. unsalted butter

Preheat oven to 350 degrees. Rub each chicken with 1 tablespoon oil. Rub garlic over chickens, then place garlic in chicken cavities.

Mix 2 tablespoons thyme with rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper. Rub herb mixture over chickens. Place chickens in large roasting pan. Surround with turnips and carrots. Drizzle remaining 2 tablespoons oil over vegetables. Sprinkle vegetables with remaining 2 tablespoons thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast chickens until juice run clear when thickest part of thighs is pierced, about 1 hour and 10 minutes, turning vegetables occasionally. Transfer chickens to platter and tent with foil. Increase heat to 400 degrees. Continue roasting vegetables until tender, about 15 minutes.

Meanwhile, melt 1 tablespoon butter in heavy large skillet over high heat. Add mushrooms and saute until tender, about 10 minutes. Season to taste with salt and pepper. Spoon vegetables and mushrooms around chickens and serve.

Serves 6.

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