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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Clean and pat dry the whole chickens. Rub each chicken with olive oil, salt, black pepper, paprika, and thyme.
- 2
Chop Vegetables
Dice the onions, bell peppers, and carrots into bite-sized pieces. Mince the garlic cloves.
- 3
Sauté Vegetables
In a large frying pan, heat 1 cup of olive oil over medium heat. Add the garlic, onions, bell peppers, and carrots. Sauté for about 10 minutes until softened.
- 4
Combine Ingredients
In a large roasting pan, place the sautéed vegetables at the bottom. Add the whole chickens on top. Pour in the chicken broth, and add bay leaves and sliced lemons.
- 5
Roast the Chicken
Cover the pan with aluminum foil and roast in the preheated oven for 1.5 hours. Remove the foil and roast for an additional 30 minutes or until the skin is golden brown.
- 6
Garnish and Serve
Once cooked through, remove the chickens from the oven. Let them rest for 10 minutes before carving. Garnish with fresh parsley before serving.
