Roast Chicken With Vegetables

• 2 chickens (3 lbs each)
• 2 1/2 tsps. salt
• 1 teaspoon leaf rosemary, crumbled
• 1 bay leaf
• 2 lemons, pricked all over with a sharp knife or kitchen fork
• 3 Tablespoons olive oil
• 6 cloves garlic, unpeeled
• 1 3/4 pound potatoes, peeled and quartered
• 1 lb baby carrots

1. 1. Preheat oven to 400 degrees. Rub each chicken inside with 1/2 teaspoon of the salt and 1/2 tsp. rosemary. Place 1/2 bay leaf and 1 lemon inside each chicken. Truss. Rub outside of each with 1/2 tsp. salt. Set asaide
2. 2. Pour oil into roasting pan large enough to hold both chickens and vegetables in single layer. Heat oil in preheated oven until hot, about 5 minutes. Add garlic, potatoes and carrots. Sprinkle with remaining 1/2 tsp salt. Stir to coat with oil. Return to oven and bake for 8-10 minutes or until vegetables are lightly golden.
3. 3. Push vegetables to sides of pan and place chickens in center. Roast, uncovered for 1 hour. Reduce ove to 350. Roast 20-30 minutes longer or until juices run clear when thigh is pierced.
4. 4. Remove one chicken to serving platter and keep warm. Cool second chicken to room temperature; wrap and refrigerate to use for future.

chickens, salt, leaf rosemary, bay leaf, lemons, olive oil, garlic, potatoes, baby carrots

Taken from www.epicurious.com/recipes/member/views/roast-chicken-with-vegetables-52298651 (may not work)