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  • Lemon Ginger Chicken With Roasted Root Vegetables

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    Lemon Ginger Chicken With Roasted Root Vegetables
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. extra virgin olive oil
    • 1 Tbsp. chopped peeled fresh ginger
    • 2 tsp grated lemon peel
    • 2 tsp paprika
    • 2 tsp salt
    • 1 tsp freshly-grnd black pepper
    • 2 whl roasting chickens - (4 1/2 lbs ea) Roasted Root Vegetables (see recipe)
    • 2 Tbsp. minced fresh parsley

    Directions

    1. Preheat oven to 425 degrees. Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mix in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under.
    2. Place chickens on rack set in large roasting pan. Roast chickens till juices run clear when thigh is pierced or possibly till thermometer inserted into thickest part of thigh registers 180 degrees, about 1 hour 15 min.
    3. Transfer chickens to platter. Pour pan juices into medium bowl; spoon off fat and throw away. Drizzle juices over chickens. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.
    4. This recipe yields 6 servings.
    5. Comments: Serve a dry Riesling to complement the subtle ginger flavor of the roasted chicken.

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