Ingredients: |
Ingredients: 2 whole chickens (3 lbs each)
2 large lemons
6 medium garlic cloves, peeled
2 tsp. salt
1 tsp. freshly ground black pepper
1 Tbsp. dried oregano
3/4 cup olive oil
2 medium onions, peeled and cut in 1/4" wedges
4 medium carrots, trimmed, peeled and cut into 1/4" diagonal pieces
6 medium potatoes, cut into wedges
4 medium celery ribs, trimmed and sliced into 1/4" diagonal pieces
2/3 cup fresh lemon juice
2/3 cup chicken broth
1 stick butter, melted
Greek olives for garnish, optional
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Directions: |
Directions:Clean chickens, pat dry, discard excess fat. Pierce the lemons at 1/4" intervals. Place a lemon in each chicken. Preheat oven to 500º. In food processor with motor running add garlic, salt, pepper, oregano 1/2 cup of the oil for 10 seconds. Rub the mixture over chickens. Place the onions, celery, carrots and potatoes in a large roasting pan. Place the chickens, breast side up, over the vegetables. Stir together the lemon juice, chicken broth, butter and remaining olive oil, pour over the chicken and vegetables. Bake uncovered, in the center of the oven for 20 minutes. Turn them over and bake 20 minutes more, basting the chickens and vegetables with the pan juices every 10 minutes. Reduce the heat to 450º and turn the chickens breast side up. Bake 20 minutes more, basting twice. Remove the pan from the oven and transfer the chickens to a cutting board. Let the chickens rest for 10 minutes, remove the lemons from, do not discard. Quarter the chickens, removing the backbone and keeping the wings attached. Cut the lemons in half and squeeze over the chicken and vegetables. Garnish with olives. Serves 8. |
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