Two 3-pound chickens
4 tablespoons olive oil
8 garlic cloves, flattened
4 teaspoons dried thyme, crushed
2 teaspoons dried rosemary, crushed
1 teaspoon salt
1 teaspoon pepper
6 medium turnips, peeled, quartered
6 carrots, halved lengthwise, cut into 3-inch pieces
1 tablespoon unsalted butter
12 ounces wild mushrooms or champignons

Preheat oven to 350 degrees F. Rub each chicken with 1 tablespoon oil.
Rub garlic over chicken, then place garlic in chicken cavities. Mix 2 teaspoons thyme with rosemary, 1/2 teaspoon salt and 1/2 teaspoon
pepper. Rub herb mixture over chickens. Place them in a large roasting
pan. Surround chickens with turnips and carrots. Drizzle remaining oil
over vegetables. Sprinkle vegetables with remaining thyme, salt and
pepper. Roast chickens until juices run clear when thigh is pierced,
about 1 hour 10 minutes, turning vegetables occasionally. Transfer
chickens to platter and tent with foil.
Increase heat to 400 degrees. Continue roasting vegetables until they
are tender, about 15 minutes. Melt butter in skillet. Add mushrooms
and sauté until tender, about 10 minutes. Season with salt and pepper.
Spoon vegetables and mushrooms around chicken and serve. Serves 6.

 (We can't resist adding onions, and sometimes toss in a few splashes of wine
as well. What do we serve on the side? Mashed potatoes, of course!)

Featured Archive Recipes:
Laurie Colwin's Roast Chicken
Roasted Chicken with Lots of Garlic
Roast Chicken with Rosemary and Garlic