LEMON-GARLIC CHICKEN WITH CARAMELIZED VEGETABLES 2 3 1/2- to 4-pound chickens, whole 2 garlic heads, cut in half horizontally 2 small lemons, cut in half 5 sprigs fresh rosemary 2 8-inch pieces cooking twine 6 tablespoons olive oil 1 large aluminum roasting pan, or two smaller ones 12 small carrots, scrubbed (not peeled) and cut into 1-inch pieces (6 cups) 8 medium parsnips, scrubbed (not peeled) and cut into 1-inch pieces (6 cups) 20 small Yukon Gold or baby russet potatoes, cut in half (6 cups) 5 medium onions, cut into eights (6 cups) 1 tablespoon salt 1 teaspoon pepper 1 cup chicken stock or broth

Heat oven to 450°F.

Wash the chickens with water, pull off the excess fat, and pat dry. Rub each chicken all over with a garlic half. In each cavity, place the garlic half, 2 lemon halves, and 2 sprigs of rosemary. Tie the legs together with twine.

Rub each chicken with 1 tablespoon of olive oil and season generously with salt and pepper. Place in the roasting pan.

In a large bowl, combine the carrots, parsnips, potatoes, onions, remaining garlic halves, remaining rosemary (leaves only), salt, pepper, and remaining oil. Toss together well and place in roasting pan all around the chickens (or divide the vegetables between the smaller pans). Roast for 45 minutes.

Pour the stock over the chickens and vegetables. Continue to cook for another 1 1/2 to 1 3/4 hours, basting the chicken and stirring the vegetables every 30 minutes. When cooked through, the chicken will register 190°F in the thigh and 180°F in the breast on an instant-read thermometer. Transfer one of the chickens to a serving platter and let rest for 10 minutes before cutting. Remove about half the vegetables and place around the chicken.

Serves 4.

FOR LATER IN THE WEEK: Allow the other chicken and the remaining vegetables to cool to room temperature before refrigerating. Save the chicken juices left in the roasting pan and refrigerate in a tightly sealed container.

[Real Simple, October 2000]