One-Pan Twin Roast Chickens with Root Vegetables and Tarragon Vinaigrette

Name: One-Pan Twin Roast Chickens with Root Vegetables and Tarragon Vinaigrette
Yield: Serves 6 to 8
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

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Main Courses

Vegetables

Chicken

Cooking two whole chickens together is as simple as cooking one, provided your roasting pan is large enough.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES6 to 8

TIME2 hours

One-Pan Twin Roast Chickens with Root Vegetables and Tarragon Vinaigrette

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

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 flippe...

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