Two Roast Chickens with Root Vegetables
Why This Recipe Works
To fine-tune this classic roast chicken and vegetables recipe, we brined our chicken with abundant garlic and bay leaves, which vastly improved the flavor of the meat. We found a simple way to infuse the vegetables with chicken flavor, not chicken fat: After removing the chicken to rest, we preserved the fond (browned bits) encrusted on the bottom of the roasting pan and held it aside while roasting the veggies in plain vegetable oil. We restored the chicken flavor by adding the fond back for the last 10 minutes of cooking time.