Categories: Chicken
Ingredients
- 2 (3-lb.) whole chickens
- 3 tbsp. olive oil
- 3/4 tsp salt
- 3/4 tsp black pepper
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 2 lb. red potatoes, cut into 1-inch chunks
- 1 lb. carrots, cut into 1-inch chunks
- 1 onion, cut into 1-inch chunks
- 1 tbsp. butter, melted
- Fresh snipped parsley, for garnish
Directions
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Preheat oven to 450.
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Pat chickens dry, then rub with 2 tbsp. oil. Mix together 1/2 tsp salt, 1/2 tsp pepper, the basil, oregano, paprika and cayenne in a small bowl; rub onto chickens. Set chickens on a rack set in a shallow roasting pan. Toss vegetables with butter, remaining 1 tbsp. oil, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl. Arrange vegetables around chickens in pan. Roast 20 minutes.
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Reduce temp to 375. Roast 30 minutes more, or until cooked through. Transfer chickens to a cutting board, tent with foil, and let rest 10 minutes. Chop 1 cup chicken and reserve for Buffalo Chicken Pizza. Serve remaining chicken garnished with parsley.