Two Roast Chickens

2 whole fridge-cold chickens

1.5 lb. baby red potatoes

2-3 large sweet apples

2 medium onions

1/2-1 cup fresh cranberries

1/4 cup butter

3 T. avocado oil

1/4-1/3 cup maple syrup (amount will depend on sweetness of apples and how much you like cranberries)

sea salt

pepper

fresh thyme

 

Preheat oven to 450 F. Wash and dry potatoes and apples, no need to peel either. Peel onions. Cut potatoes and apples and onions into 2″ squares (remove apples’ cores). Add all fruits and vegetables to the bottom of the roasting pan making sure they cover the whole bottom but only in one layer (as shown in photo above). Add salt, pepper, 1 T. of olive oil and maple syrup to fruits and vegetables and mix well with your hands to make sure all are covered in marinade. Then redistribute again to form an even layer. Spread thinly cut up butter all over the place and place roast rack on top. Wash and paper towel dry chickens, hold over roasting pan and use your hands to cover each chicken with 1 T. of olive oil while excess drips into roasting pan. Salt and pepper chickens generously all around and place on roasting rack, then add thyme all over the place. Place roasting pan with both chickens on the middle shelf in the oven, immediately reduce heat to 400F (<- VERY IMPORTANT!!) and roast for 20 minutes per pound (450g) plus an additional 20 minutes. Once out of the oven, let rest for at least 10 minutes before cutting into it.