Double Roasted Chicken with Fall Veggies
Another double hitter! Roast 2 chickens next Sunday afternoon (or any day you have a couple hours) then eat one for dinner and save one for another meal. As the chicken roasts, the drippings flavor the squash, carrots and onion underneath. Multitasking meals makes us super happy.
What you need
2 medium red onions, peeled and quartered
1 pound carrots, peeled and halved crosswise
2 acorn squash, halved lengthwise, seeded, sliced into ½ inch rounds, halved again
8 ounces cremini mushrooms
1/2 cup plus 2 tablespoons Tessemae’s Balsamic
coarse salt and ground black pepper
2 whole chickens (about 4 pounds each)
2 tablespoons Tessemae’s Slow Roasted Garlic
1 lemon, quartered
8 sprigs fresh thyme
What to do
Heat your oven to 425. Toss the vegetables in a large (12 x 18) roasting pan with the 1/2 cup of Balsamic, salt and pepper. Set the chickens on top of the veggies and pat them dry with paper towels. Loosen the skin on the breasts and rub the Slow Roasted Garlic underneath. Fill each cavity with lemon and thyme. Tie the legs together with kitchen twine and season all over with salt and pepper.
Roast until the skin is golden and an instant read thermometer reads 165F when tested in the thickest part of the thigh (without touching bone!) about 1 1/2 hours. About halfway through cooking; remove the pan from the oven. Push and toss the veggies around and drizzle the chickens with 2 tablespoons Balsamic. Rotate the pan around when you return it to the oven.
Serve 1 chicken with about ¾ of the veggies for dinner. (Be sure to remove all of the veggies from the pan and drizzle your dinner with the pan drippings and more Balsamic!) Reserve the rest of the veggies and the remaining chicken for leftovers, tomorrow.