Inspired by Chef Michael Smith and his chicken recipe over vegetables and my friend Cathie Feehan who told me to cook three chickens at the same time.
Portion size8 servings
Equipment required: 3 pans to fit 3 roasting chickens Preheat Oven: 400 Line your pans with aluminum foil for easier clean up. Either spray the pans with non-stick spray or put 1 tablespoon of olive oil into each pan and spread around so the food won't stick as much. Chop onions into 1/8ths and divide among two pans Chop leek into 1cm thick rounds and place into third pan. Cut nugget potatoes in half. Divide potatoes among pans - you can keep colours together or mix them up depending on what you like. For the pans with the onions: Pan 1 - add peeled, chopped beets - you will want to chop these a bit smaller or at least the same size as the potatoes so that they cook in the same time. Pan 2 - slice the lemons into rounds, about 1/2 centimeter or less in width, and lay them on the top of the potatoes. Pan 3 - add peeled and chopped yam the same size or slightly smaller than the potatoes so that they cook in the same time. Drizzle each with an additional tablespoon of olive oil. Place rinsed and dried chickens in each pan. Mix each herb with one tablespoon of olive oil separately. Add the cumin and coriander to the parsley mixture. Pour thyme mixture over chicken with lemons. Pour cilantro mixture over chicken with beets Pour parsley mixture over chicken with yams. Rub in the mixture to the chicken to coat it as well as you can. Cook at 400 for 20 minutes. Take chicken out and toss the potatoes a bit in the juices to moisten. Turn oven down to 350 and cook for additional 60 minutes and then test with a meat thermometer to see if it is done. Cut up the chicken into pieces and lay back in each pan. Serve as is family style. Also here are my chicken economics: After the chickens are cleaned of extra chicken, put each into its own pot and cover with water. Boil away until the stock is flavourful, drain the chicken stock through a sieve and discard the chicken carcus, freeze in ziploc bags for future use. You can use any leftover potatoes the next morning for breakfast home fries. The following are my thoughts on chicken stock economics: 3 chickens cost 22 dollars or so. They provide 2.25 litres of stock each (I measured) 2.25 litres of stock would cost 5 dollars to buy (at 2$ per 900ml tetrapack) So really the true cost of the three chickens is 7 dollars! So for 7 dollars I get 3 meals (for 3 adults/2kids) and 3 lunches! That is an average of 1.17 per meal!!!