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Categories:Viewed: 22 - Published at: 5 years ago
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons grated lemon peel
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 4 1/2-pound whole roasting chickens
- Roasted Root Vegetables
- 2 tablespoons chopped fresh parsley
Method
- Preheat oven to 425F.
- Whisk first 6 ingredients in small bowl.
- Rinse chickens inside and out; pat dry.
- Rub oil mixture in cavities and over outside of chickens.
- Tie legs together with string to hold shape.
- Tuck wing tips under.
- Place chickens on rack set in large roasting pan.
- Roast chickens until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180F, about 1 hour 15 minutes.
- Transfer chickens to platter.
- Pour pan juices into medium bowl; spoon off fat and discard.
- Drizzle juices over chickens.
- Surround chickens with Roasted Root Vegetables.
- Sprinkle vegetables with parsley.
