ROAST CHICKEN WITH GARDEN VEGETABLES

The vegetables in this recipe can change with the seasons.  Asparagus spears or sweet baby peas may be substituted for the zucchini (which I didn't even include).  I chose to split the chicken down the breastbone so that I could broil the skin more effectively.

6-8 servings - 400 degree oven

1 1/4 t salt

1/4 t Hungarian sweet paprika

freshly ground pepper

2  2 1/2-3 lb frying chickens; washed and patted dry

6 celery leaf sprigs

2 parsley sprigs

2 bay leaves
1 T oil

1/2 cup parsley

2 large cloves garlic

1 med onion, chopped

4 med carrots, cut into 2" pieces

3 large celery stalks, cut into 2" pieces

6 small red new potatoes

2 T oil

1/2 t dried thyme

1/2 t salt

freshly ground pepper

2 small zucchini

Preheat broiler.  Combine first three ingredients in small bowl. Rub chicken cavities with some of mixture.  Place 3 celery sprigs, parsley sprig and bay leaf in each cavity.  Rub outside of chickens with oil and sprinkle with remaining paprika mixture.  Fold wings up over neck and tuck legs closely into the body.  Arrange chickens in large roasting pan breast side up. Broil 5" from the heat source until brown; about 6 minutes.

Chop parsley, garlic and onions and place in large bowl.  Slice celery and carrots, and add whole small potatoes to bowl.  Add oil, thyme, salt and pepper and toss gently.  Arrange around chicken in roasting pan.

Position rack in center of oven.  Cover pan or tent with foil and roast for 50-55 minutes in 400 degree oven.

If using additional vegetables which cook quickly (zucchini, etc), place them over the cooked vegetables and cover and continue roasting for an additional 10 minutes.

Let the chickens rest before serving.

Review:  This was an easy tasty dish that I will make again.