Roasted Chicken with Pan-Roasted Vegetables

Ingredients

• 2 whole roaster chickens, about 5-6 pounds each, giblets and neck removed
• 1/4 cup olive oil
• 6 garlic cloves, peeled
• 12 shallots, peeled (or 3 Spanish onions, quartered)
• 6-8 carrots, peeled, if desired, and cut into chunks
• 2 Idaho potatoes, unpeeled and cut into chunks
• 3 ripe pears or apples (any kind will do), peeled, if desired, and diced
• 1 butternut squash, peeled, seeded
• and cut into 1-inch cubes
• 1-1/2 teaspoons dried sage
• 1 tablespoon salt

Directions

Preheat the oven to 450 degrees F. Rinse the chickens in several changes of cold water and pat dry. Place the oil, garlic, shallots, carrots, potatoes, pears or apples and butternut squash in a large mixing bowl and toss well. Place the sage and salt in a small mixing bowl and mix to combine. Rub half into the chicken flesh, skin and cavity and sprinkle the other half on the vegetables. Place the chicken on a roasting rack in a large roasting pan and surround it with the vegetables. Transfer to the oven and cook until the internal temperature reaches 160 degrees or the juices run clear from the breast and the leg moves easily about 1 hour (about 10 minutes per pound). Serve immediately.

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Roasted Chicken with Pan-Roasted Vegetables