Roast Ginger Chicken

• 2 12 lbs roasting chickens
• 3 inches fresh ginger, sliced
• 3 garlic cloves, sliced
• 12 lemon, sliced
• 12 onion, sliced
• 1 celery rib, cut into 2-inch pieces
• 1 tablespoon olive oil, divided
• salt and pepper
• 2 carrots, cut into 2-inch pieces
• 2 medium zucchini, cut into 2-inch pieces
• 1 large potato, cut into 2-inch pieces
• 1 large tomatoes, quartered
• 12 onion, quartered

1. Preheat oven to 375F.
2. Wash chicken inside and out, pat dry with paper towels.
3. Stuff the bottom and neck cavities with the ginger, garlic, lemon, onion, and half the celery.
4. Place chicken in a roasting dish, rub with 1/2 tablespoon olive oil, salt and pepper to taste.
5. Cover cavities with skin and secure with a toothpick.
6. Place the rest of the ingredients and the other half of the celery around the chicken.
7. Sprinkle veggies with the other half tablespoon of olive oil, salt and pepper.
8. Cover dish and roast for 1/2 an hour.
9. Remove dish from the oven, transfer veggies to another roasting dish, and baste chicken with juices.
10. Return both pans to oven and cook for 1/2 an hour to 35 minutes, until veggies are tender and chicken is fully cooked.
11. If chicken is not browned, turn on the grill and grill until well browned, turning to brown all sides.
12. Discard toothpicks and stuffing ingredients and serve.

chickens, fresh ginger, garlic, lemon, onion, celery, olive oil, salt, carrots, zucchini, potato, tomatoes, onion

Taken from www.food.com/recipe/roast-ginger-chicken-276646 (may not work)