Savor the SEASON

Start a family tradition with this herb-roasted classic

Golden Roast Chickens with Pan Sauce Simple and celebratory, this dish might even be better the next day.

2 (4½- to 5-lb) whole chickens,

giblets removed

2½ tsp salt, divided

3 yellow onions, peeled and cut

into large wedges

1 lemon, sliced

3 ribs celery, cut into 2-inch

pieces

2 small bunches of fresh herbs,

like thyme, oregano or sage 3 Tbsp unsalted butter,

softened

1 clove garlic, minced

2 tsp ground coriander 1 (14.5-oz) can low-sodium

chicken broth, for pan sauce 1. Preheat oven to 400°F and adjust rack to the lower third of oven. Sprinkle inside of each chicken with ¼ teaspoon salt, then fill each with ⅓ of onion, lemon and celery. Put 1 bunch herbs in each chicken. Place remaining vegetables and lemon slices in a roasting pan. Tie chicken legs together with kitchen string, and place chickens on top of vegetables and pat skin dry.

2. In a small bowl, mix together butter, garlic and coriander. Rub each chicken with mixture and sprinkle with remaining salt.

3. Roast chickens 1 hour and 20 minutes, until golden brown and juices run clear. A thermometer inserted under a thigh should read 170°F. (Dark meat may be slightly pink.) Let rest 10 minutes.

4. Remove vegetables from pan and transfer juices to a saucepan over medium-high. Add broth; bring to a boil. Simmer until liquid has reduced by half. Strain through a sieve into a serving dish. Slice chicken and serve with pan sauce.

Serves 10 to 12

Per serving: 345 cal, 21g fat, 125mg chol, 43g prot, 1g carbs, 0g sugar, 0g fiber, 609mg sodium

Excerpted from LIVE LIFE DELICIOUSLY by Tara ‘Teaspoon’ Bench (Shadow Mountain, 2020)