One-Pan Twin Roast Chickens with Root Vegetables and Tarragon Vinaigrette
By Sara MayerPublished on September 11, 2020
Time
2 hours
Yield
Serves 6 to 8
Ingredients
6 shallots, peeled and halved1½ pounds red potatoes, unpeeled, cut into 1-inch pieces1 pound carrots, peeled and cut into 1-inch pieces1 pound parsnips, peeled and cut into 1-inch pieces5 tablespoons extra-virgin olive oil Salt and pepper 2 (4-pound) whole chickens, giblets discarded6 tablespoons minced fresh tarragon ⅓ cup minced fresh parsley 2 tablespoons sherry vinegar 1 teaspoon Dijon mustard
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Toss shallots, potatoes, carrots, parsnips, 1 tablespoon oil, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Spread vegetables evenly into 16 by 12-inch roasting pan. Spray V-rack with vegetable oil spray and nestle into pan with vegetables.
- Pat chickens dry with paper towels, tie legs together with kitchen twine, and tuck wingtips behind back. Using fingers, gently loosen skin covering breasts and thighs. Spread 3 tablespoons tarragon under skin of chickens, directly onto meat.
- Season exterior of chickens with salt and pepper. Place chickens, breast side down, in prepared V-rack. Roast for 20 minutes.
- Flip chickens breast side up and continue to roast until breasts register 160 degrees and thighs register 175 degrees, 50 to 60 minutes.
- Remove pan from oven. Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Being careful of hot pan handles, place pan over medium-high heat on stovetop (over 2 burners, if possible) and cook vegetables, stirring gently, until lightly browned and glistening, 8 to 10 minutes.
- Whisk remaining ¼ cup oil, remaining 3 tablespoons tarragon, parsley, vinegar, and mustard together in small serving bowl. Carve chickens and serve with vegetables and vinaigrette.
Time
2 hoursYield
Serves 6 to 8Ingredients
6 shallots, peeled and halved
1½ pounds red potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 1-inch pieces
5 tablespoons extra-virgin olive oil
Salt and pepper
2 (4-pound) whole chickens, giblets discarded
6 tablespoons minced fresh tarragon
⅓ cup minced fresh parsley
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Ingredients
6 shallots, peeled and halved
1½ pounds red potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 1-inch pieces
5 tablespoons extra-virgin olive oil
Salt and pepper
2 (4-pound) whole chickens, giblets discarded
6 tablespoons minced fresh tarragon
⅓ cup minced fresh parsley
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Ingredients
6 shallots, peeled and halved
1½ pounds red potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 1-inch pieces
5 tablespoons extra-virgin olive oil
Salt and pepper
2 (4-pound) whole chickens, giblets discarded
6 tablespoons minced fresh tarragon
⅓ cup minced fresh parsley
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Why This Recipe Works
We sat them side by side on a V-rack to allow maximum air circulation for even cooking and browning. We also started the birds breast side down to get a jump-start on browning while protecting the white meat from overcooking. We then flipped them to finish cooking, giving the birds an allover golden hue. Underneath the rack we scattered a mix of root vegetables—carrots, parsnips, shallots, and potatoes—and let them soak up all the chicken drippings, turning them brown and tender, almost like a confit. While the chicken was resting, we carefully lifted our roasting pan to the stovetop and continued to cook the vegetables to glaze them with the pan drippings. With all these roasted flavors, a bright herb was necessary to provide contrast. Tarragon added a classy French touch. Half went under the skin, providing a nice hint of flavor without overpowering the chicken. We used the rest in an herb-heavy vinaigrette, which gave our vegetables punchy flair.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Toss shallots, potatoes, carrots, parsnips, 1 tablespoon oil, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Spread vegetables evenly into 16 by 12-inch roasting pan. Spray V-rack with vegetable oil spray and nestle into pan with vegetables.
- Pat chickens dry with paper towels, tie legs together with kitchen twine, and tuck wingtips behind back. Using fingers, gently loosen skin covering breasts and thighs. Spread 3 tablespoons tarragon under skin of chickens, directly onto meat.
- Season exterior of chickens with salt and pepper. Place chickens, breast side down, in prepared V-rack. Roast for 20 minutes.
- Flip chickens breast side up and continue to roast until breasts register 160 degrees and thighs register 175 degrees, 50 to 60 minutes.
- Remove pan from oven. Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Being careful of hot pan handles, place pan over medium-high heat on stovetop (over 2 burners, if possible) and cook vegetables, stirring gently, until lightly browned and glistening, 8 to 10 minutes.
- Whisk remaining ¼ cup oil, remaining 3 tablespoons tarragon, parsley, vinegar, and mustard together in small serving bowl. Carve chickens and serve with vegetables and vinaigrette.
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