Roast Chicken And Potatoes

Sunday: Roast Chicken And Potatoes

SERVINGS: 4 (plus leftovers)

2 roasting chickens (4½ to 5 lbs each)
2 lb new potatoes, halved
1 Tbsp olive oil
2 lemons, quartered

1. HEAT oven to 400ºF.

2. PREPARE chickens: Pat chickens dry with a paper towel. Coat a large roasting pan with non-stick spray. Place chickens side by side in pan, spaced evenly, and surround with potatoes.

3. DRIZZLE chickens and potatoes with olive oil. Season with salt and pepper to taste.

4. SQUEEZE one lemon wedge over chicken and place the remaining segments into the chickens’ cavities. Tie the legs with kitchen string. 

5. ROAST in middle of oven until instant-read thermometer in thickest part of meat registers 165ºF (without touching bone), about 1 to 1½ hours. Let chickens stand 10 minutes before carving one bird. Refrigerate other bird until after dinner.

6. SERVE with herb-roasted potatoes and green salad.

AFTER DINNER:

7. PULL leftover chicken from bones, discarding the skin. Remove second chicken from refrigerator, and remove chicken from bones and discard the skin. (Keep all the bones and the wings in a zip-topped bag in the freezer for stock.)

8. DICE all meat. You should have roughly 10 cups. Place in lidded containers in refrigerator for use later in the week. 

NUTRITION (per serving) 398 cal, 44.4 g pro, 35.6 g carb, 5.4 g fiber, 8 g fat, 1.8 g sat fat, 102 mg sodium, 2.6 g sugar