Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 2 1/2-pound whole chickens,
Cleaned and rinsed
12 Garlic cloves, peeled
1/2 c Coarsely chopped onions
1/2 c Coarsely chopped celery
1/2 c Coarsely chopped carrots
4 Bay leaves
2 Sprigs fresh rosemary,
Leaves chopped and stems
Reserved
2 Sprigs fresh oregano. leaves
Chopped and stems reserved
2 tb Olive oil
2 ts Salt
Black pepper
4 Carrots, peeled and halved
Vertically
4 Ribs celery
4 md Onions, quartered
2 lg Russet potatoes, peeled and
Quartered
4 Parsnips, peeled and halved
2 c Water

Heat oven to 400 degrees. Push 6 cloves garlic under skin of each
chicken, 3 on each breast. Place 1/4 cup each of the chopped onions,
celery and carrots, and 2 bay leaves in the cavity of each chicken.
Push herbs under skin of each breast and sprinkle some of skin; put
herb stems in each cavity. Rub skin of each chicken with 1 tablespoon
oil; sprinkle each with 1/2 teaspoon salt and 6 turns pepper. Place
carrots in a large roasting pan and top, crosswise, with celery ribs
to form a bed for chickens. Surround with onions, potatoes, parsnips,
and water and sprinkle with remaining 1 teaspoon salt and 12 turns
black pepper. Top with chickens and roast 45 minutes. Reduce oven
temperature to 350 degrees and roast until meat is falling off the
bones, about 50 to 60 minutes more. Remove from oven and leave to
rest, 10 minutes.

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