Two Roast Chickens with Root Vegetables
By America's Test KitchenPublished on August 22, 2007
Time
2½ hours, plus 1 hour brining
Yield
Serves 4 to 6
Ingredients
Chicken and Brine
1 ½ cups table salt 1 ½ cups sugar 2 medium heads garlic, outer papery skins removed, cloves separated, unpeeled, and crushed6 bay leaves, crumbled2 whole chickens (3 to 4 pounds each), giblets removed and discardedGround black pepper 1 cup low-sodium chicken broth, or more as neededVegetables
1 pound small red potatoes (1 ½- to 2-inch diameter), scrubbed and unpeeled1 pound medium carrots, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise½ pound parsnips, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise½ pound yellow onions (small, 2- to 3-inch diameter), peeled, root end left intact, and quartered3 tablespoons vegetable oil ½ teaspoon table salt ⅛ teaspoon ground black pepperBefore You Begin
You can replace the two chickens with a 6- 8-pound chicken, see related recipe. Begin carving the chicken as soon as the vegetables are placed underneath the broiler. If using medium potatoes (2 to 3 inches in diameter), cut in half. If using large potatoes (3 to 4 inches in diameter), cut into quarters. We prefer a large, traditional (not nonstick) roasting pan for this recipe; if using a nonstick roasting pan, refrain from turning up the oven to broil when cooking the vegetables and stir them every 5 to 7 minutes to ensure they don't become too dark. If your broiler does not accommodate a roasting pan, continue to cook the vegetables at 500 degrees until done. You can substitute the following seasonal vegetables for any of those in the recipe: beets, celery root, fennel, rutabagas, and turnips; peel these vegetables (except for the fennel) and cut them into 2- to 3-inch pieces.
Instructions
- Dissolve salt and sugar in 1 gallon cold water in large container. Stir in garlic and bay; immerse chickens and refrigerate until fully seasoned, about 1 hour.
- Adjust oven rack to middle position and heat oven to 400 degrees. Set V-rack in large flameproof roasting pan and lightly spray with nonstick cooking spray. Remove chickens from brine and thoroughly pat dry with paper towels.
- Season chickens on all sides with pepper; set wing side up on prepared V-rack and roast for 20 minutes. Remove roasting pan from oven and, using 2 wads of paper towels, rotate chickens so other wing side faces up; continue to roast for 20 minutes.
- Remove roasting pan from oven and, using 2 large wads paper towels, rotate chickens breast side up. Add 1 cup broth and continue to roast until chickens are golden brown and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, 30 to 40 minutes. (If necessary, add more broth to maintain thin layer of broth on bottom of roasting pan.) Transfer chickens to cutting board and let rest, uncovered, while roasting vegetables; remove V-rack from roasting pan.
- While chickens are resting, adjust oven rack to middle position and increase oven temperature to 500 degrees. Using wooden spoon, scrape browned bits in roasting pan and pour liquid into fat separator. Return now-empty roasting pan to oven and heat until oven reaches 500 degrees, about 5 minutes. Toss vegetables with oil, salt, and pepper.
- Scatter vegetables in single layer in roasting pan, arranging potatoes and onions cut side down. Roast, without stirring, for 25 minutes.
- While vegetables are roasting, pour off 1/2 cup liquid from fat separator; discard remaining liquid and fat. Remove roasting pan from oven and heat broiler. Drizzle liquid over vegetables and broil, 5 minutes. Stir vegetables, coating well with reducing liquid, and continue to broil until tender and deep golden brown, about 5 minutes. Transfer vegetables to serving platter.
- While vegetables are broiling, carve chickens. Transfer to platter with vegetables and serve.
for the chickens and brine
for the vegetables
Time
2½ hours, plus 1 hour briningYield
Serves 4 to 6Ingredients
Chicken and Brine
Vegetables
Test Kitchen Techniques
Ingredients
Chicken and Brine
Vegetables
Test Kitchen Techniques
Ingredients
Chicken and Brine
Vegetables
Test Kitchen Techniques
Why This Recipe Works
To fine-tune this classic roast chicken and vegetables recipe, we brined our chicken with abundant garlic and bay leaves, which vastly improved the flavor of the meat. We found a simple way to infuse the vegetables with chicken flavor, not chicken fat: After removing the chicken to rest, we preserved the fond (browned bits) encrusted on the bottom of the roasting pan and held it aside while roasting the veggies in plain vegetable oil. We restored the chicken flavor by adding the fond back for the last 10 minutes of cooking time.
Before You Begin
You can replace the two chickens with a 6- 8-pound chicken, see related recipe. Begin carving the chicken as soon as the vegetables are placed underneath the broiler. If using medium potatoes (2 to 3 inches in diameter), cut in half. If using large potatoes (3 to 4 inches in diameter), cut into quarters. We prefer a large, traditional (not nonstick) roasting pan for this recipe; if using a nonstick roasting pan, refrain from turning up the oven to broil when cooking the vegetables and stir them every 5 to 7 minutes to ensure they don't become too dark. If your broiler does not accommodate a roasting pan, continue to cook the vegetables at 500 degrees until done. You can substitute the following seasonal vegetables for any of those in the recipe: beets, celery root, fennel, rutabagas, and turnips; peel these vegetables (except for the fennel) and cut them into 2- to 3-inch pieces.
Instructions
- Dissolve salt and sugar in 1 gallon cold water in large container. Stir in garlic and bay; immerse chickens and refrigerate until fully seasoned, about 1 hour.
- Adjust oven rack to middle position and heat oven to 400 degrees. Set V-rack in large flameproof roasting pan and lightly spray with nonstick cooking spray. Remove chickens from brine and thoroughly pat dry with paper towels.
- Season chickens on all sides with pepper; set wing side up on prepared V-rack and roast for 20 minutes. Remove roasting pan from oven and, using 2 wads of paper towels, rotate chickens so other wing side faces up; continue to roast for 20 minutes.
- Remove roasting pan from oven and, using 2 large wads paper towels, rotate chickens breast side up. Add 1 cup broth and continue to roast until chickens are golden brown and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, 30 to 40 minutes. (If necessary, add more broth to maintain thin layer of broth on bottom of roasting pan.) Transfer chickens to cutting board and let rest, uncovered, while roasting vegetables; remove V-rack from roasting pan.
- While chickens are resting, adjust oven rack to middle position and increase oven temperature to 500 degrees. Using wooden spoon, scrape browned bits in roasting pan and pour liquid into fat separator. Return now-empty roasting pan to oven and heat until oven reaches 500 degrees, about 5 minutes. Toss vegetables with oil, salt, and pepper.
- Scatter vegetables in single layer in roasting pan, arranging potatoes and onions cut side down. Roast, without stirring, for 25 minutes.
- While vegetables are roasting, pour off 1/2 cup liquid from fat separator; discard remaining liquid and fat. Remove roasting pan from oven and heat broiler. Drizzle liquid over vegetables and broil, 5 minutes. Stir vegetables, coating well with reducing liquid, and continue to broil until tender and deep golden brown, about 5 minutes. Transfer vegetables to serving platter.
- While vegetables are broiling, carve chickens. Transfer to platter with vegetables and serve.
for the chickens and brine
for the vegetables
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