Two Chickens and Vegetables
Ingredients
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1 pound carrots
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1 pound Brussels sprouts
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1 tablespoon extra virgin olive oil
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¾ teaspoon salt
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¼ teaspoon black pepper
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2 chickens
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salt
Tools
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paper towels
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measuring spoons
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June Pan
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cooking twine
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June Food Thermometer
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June Roasting Rack
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June Oven
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Preferences
Season the vegetables
To the June Pan, add the carrots, Brussels sprouts, olive oil, salt and pepper. Toss to coat and spread in an even layer.
1 pound carrots
1 pound Brussels sprouts
1 tablespoon extra virgin olive oil
¾ teaspoon salt
¼ teaspoon black pepper
June Pan
measuring spoons
Add the chickens
Set the June Roasting Rack in the June Pan, covering the vegetables (depending on the size of your vegetables, the roasting rack may not lay flat on the June Pan). Place the chickens breast-side up on the roasting rack, side by side. If the chickens were not dry-brined in advance, pat them dry with paper towels and season generously with salt and pepper all over, including inside the cavities.
2 chickens
salt
June Roasting Rack
paper towels
cooking twine
black pepper
Insert the June Food Thermometer
Identify the largest chicken and insert the June Food Thermometer into the thickest part of the breast (top right or top left corner of the chicken breast) at a 45° angle, avoiding the bone.
Roast the chicken
Place the June Pan and roasting rack on the bottom shelf of the June Oven. Plug the June Food Thermometer into the jack. June will notify you when the chickens are ready.
June Oven
Rest the chicken and serve
Remove the chickens from the June Oven and allow to rest uncovered for 5 minutes before carving and serving.
