Back to Double Roast Chicken
All Reviews for Double Roast Chicken
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 chickens
main_01278_t.jpg
Ingredients
Ingredient Checklist
6 medium onions, peeled and quartered
6 beets, peeled and quartered
8 new red and white potatoes, halved
8 carrots, peeled
4 sweet potatoes, peeled and quartered
1 acorn squash, sliced into 1-inch rounds and halved
2 chickens (4 to 5 pounds each), giblets removed, rinsed and dried
Salt and freshly ground black pepper
2 lemons, quartered
8 sprigs fresh thyme
3 tablespoons unsalted butter, softened
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 chickens
main_01278_t.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 chickens
Recipe Summary
Yield: Makes 2 chickens
Yield: Makes 2 chickens
Makes 2 chickens
main_01278_t.jpg
main_01278_t.jpg
Ingredients
Ingredients
- 6 medium onions, peeled and quartered
- 6 beets, peeled and quartered
- 8 new red and white potatoes, halved
- 8 carrots, peeled
- 4 sweet potatoes, peeled and quartered
- 1 acorn squash, sliced into 1-inch rounds and halved
- 2 chickens (4 to 5 pounds each), giblets removed, rinsed and dried
- Salt and freshly ground black pepper
- 2 lemons, quartered
- 8 sprigs fresh thyme
- 3 tablespoons unsalted butter, softened
Directions
Heat oven to 425 degrees. Arrange about half of each of the vegetables in a 12-by-18-inch roasting pan. Place chickens over vegetables in pan; sprinkle cavities with salt and pepper. Fill each cavity with onion, lemon, and thyme. Tie legs together with kitchen twine. Arrange remaining vegetables around chickens.
Spread butter over chickens; sprinkle with salt and pepper. Roast until the skin is deep golden and crisp and the juices run clear when the skin is pierced, tossing the vegetables occasionally as they cook, 1 to 1 1/2 hours. An instant-read thermometer inserted into the breast should read 180 degrees. Remove from oven, and serve.
Reviews (5)
Add Rating & Review
153 Ratings
5 star values:
43
4 star values:
56
3 star values:
34
2 star values:
15
1 star values:
5
Reviews (5)
Add Rating & Review
153 Ratings
5 star values:
43
4 star values:
56
3 star values:
34
2 star values:
15
1 star values:
5
Add Rating & Review
153 Ratings
5 star values:
43
4 star values:
56
3 star values:
34
2 star values:
15
1 star values:
5
153 Ratings
5 star values:
43
4 star values:
56
3 star values:
34
2 star values:
15
1 star values:
5
153 Ratings
5 star values:
43
4 star values:
56
3 star values:
34
2 star values:
15
1 star values:
5
- 5 star values:
- 43
- 4 star values:
- 56
- 3 star values:
- 34
- 2 star values:
- 15
- 1 star values:
- 5
Martha Stewart Member
Rating: 5 stars
02/04/2019
I've made this several times without the acorn squash. The first time the beets were a little soft so I increased the size of the pieces which works perfectly since the potatoes and sweet potatoes take longer to cook. Great recipe for times when I have a full house.
Martha Stewart Member
Rating: 5 stars
01/03/2018
Made this recipe multiple times over last 20 years. Delicious! Everyone loves it!
Martha Stewart Member
Rating: 5 stars
12/26/2016
This worked great. Very good and easy.
Martha Stewart Member
Rating: Unrated
10/12/2011
YUMMY
Martha Stewart Member
Rating: Unrated
09/13/2008
I have made this at least a dozen times. It is as beautiful as the photograph, and so simple to make. At times I don't have all the necessary ingredients, so I have subbed out others, with equally good results. I prefer to use meyer lemons, for a better lemon taste. Another thing that's good is to add in some chopped celery about 10 or so minutes before the chicken is done (putting in any longer will cause it to burn and dry out).
Martha Stewart Member
Rating: 5 stars
02/04/2019
I've made this several times without the acorn squash. The first time the beets were a little soft so I increased the size of the pieces which works perfectly since the potatoes and sweet potatoes take longer to cook. Great recipe for times when I have a full house.
Rating: 5 stars
Rating: 5 stars
01/03/2018
Made this recipe multiple times over last 20 years. Delicious! Everyone loves it!
Rating: 5 stars
12/26/2016
This worked great. Very good and easy.
Rating: Unrated
10/12/2011
YUMMY
Rating: Unrated
Rating: Unrated
09/13/2008
I have made this at least a dozen times. It is as beautiful as the photograph, and so simple to make. At times I don't have all the necessary ingredients, so I have subbed out others, with equally good results. I prefer to use meyer lemons, for a better lemon taste. Another thing that's good is to add in some chopped celery about 10 or so minutes before the chicken is done (putting in any longer will cause it to burn and dry out).
All Reviews for Double Roast Chicken
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Double Roast Chicken
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
