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Prep Time: 15 minutes, Cook Time: 1 1/2 hours, Serve 6 to 8 2 (3-3 1/2 lb.) roasting chickens 1/2 stick parve margarine 1/2 c. honey juice and zest of two lemons 1 lemon, thinly sliced 12 sprigs fresh oregano cooking oil 2 tsp. paprika salt and black pepper to taste 1 bulb garlic, separated into cloves 2-3 lbs. new potatoes, halved Preheat oven to 425° F. Clean chickens, removing any giblets and cutting away any excess fat. Rinse and pat dry inside and out. Set aside. In a small saucepan, melt margarine and honey. Stir in lemon juice and zest. Set aside. Place lemon slices and fresh oregano under the skin of each chicken. Rub chickens with oil and season with salt, pepper and paprika. Place in roasting pan. Remove garlic cloves from their papery wrappers. Toss garlic and potatoes in a little oil and season with salt and pepper. Place around chickens. Place remaining oregano sprigs over vegetables. Brush chickens with honey mixture. Place in oven and roast for 1 to 1 1/2 hours, basting chickens every 20 minutes. Stir vegetables after 45 minutes. The chicken are done when a thermometer inserted into the thickest part of the thigh reads 180° F. Let chickens rest 15 minutes before carving. Nutrition Facts Per Serving (334g): Calories 390 (70 from fat) 8g total fat, 1.5g saturated fat, 0g trans fat, 130mg cholesterol, 200mg sodium, 23g carbohydrate, 1g dietary fiber, 11g sugars, 55g protein |
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