Directions:
- Preheat oven to 425°F. Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mixture in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under. Place chickens on rack set in large roasting pan. Roast chickens until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 15 minutes.
- Transfer chickens to platter. Pour pan juices into medium bowl; spoon off fat and discard. Drizzle juices over chickens. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 909.86 Kcal (3809 kJ) | ||
| Calories from fat | 349.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.81g | 60% | |
|---|---|---|---|
| Cholesterol | 1605.39mg | 535% | |
| Sodium | 1300.43mg | 54% | |
| Potassium | 1579.14mg | 34% | |
| Total Carbs | 7.82g | 3% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 122.66g | 245% | |
| Vitamin C | 91mg | 152% | |
| Vitamin A | 20.4mg | 681% | |
| Iron | 34.3mg | 191% | |
| Calcium | 74.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 131.67 Kcal (551 kJ) | ||
| Calories from fat | 50.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 60% | |
|---|---|---|---|
| Cholesterol | 232.33mg | 535% | |
| Sodium | 188.2mg | 54% | |
| Potassium | 228.53mg | 34% | |
| Total Carbs | 1.13g | 3% | |
| Sugars | 0.02g | 1% | |
| Dietary Fiber | 0.07g | 2% | |
| Protein | 17.75g | 245% | |
| Vitamin C | 13.2mg | 152% | |
| Vitamin A | 3mg | 681% | |
| Iron | 5mg | 191% | |
| Calcium | 10.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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