2whole chickensseasoned with your favorite blend (I used Emeril's Original Essence)
1medium red onionchopped
1poundbaby carrots
1can sliced mushrooms4 ounces, drained
1tablespoongarlicminced (I used jarred)
salt and pepperto taste
Instructions
Put carrots, onion, and mushrooms in the bottom of a large covered roaster (I used my 6.5 quart cast iron and everything just *barely* fit).
Place whole chickens breast side DOWN, on top of vegetables.
Bake on 375 degrees for one hour and forty five minutes. Remove lid and flip the birds (sorry, couldn't help myself!). Continue roasting UNCOVERED for an additional fifteen minutes, or until your meat thermometer reads a safe temperature.
Salt and pepper to taste, serve with a simple salad and enjoy!
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.