Roast Chickens with Vegetables

Ingredients

• 6 untreated lemons
• 2 onions
• 4 Carrots
• 4 cloves garlic
• 2 red bell peppers
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 4 roast chickens (about 450 g each)
• 10 sprigs parsley
• 400 ml Vegetable broth

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Wash lemons hot, pat dry. Grate zest from two lemons and halve all lemons. Peel onions and cut into wedges. Peel carrots and split lengthwise. Crush two cloves of garlic. Wash bell peppers, halve, deseed, and slice into wide strips. Place all prepared vegetables with the four grated lemon halves in a greased roasting tin. Season with salt and pepper.

3. 3.

   Rinse chickens, pat dry and season inside with salt and pepper. Stuff each chicken with two lemon halves and two parsley sprigs, tie with kitchen twine. Turn to breast side up, brush with oil, salt and pepper. Place on top of the vegetables, brush again with oil, season, add a splash of broth, and roast for about 40 minutes. Baste chickens occasionally with roasting juices and add more broth if needed.

4. 4.

   For garnish, pluck remaining parsley leaves and finely chop them. Peel and finely chop the remaining garlic cloves. Mix both with lemon zest.

5. 5.

   Remove the tin from the oven, taste the pan sauce, and sprinkle the chickens with the gremolata before serving.