Serve a dry Riesling to complement the subtle ginger flavor of the roasted chicken.

Makes 6 servings.

INGREDIENTS

  • 2tablespoons olive oil
  • 1tablespoon minced peeled fresh ginger
  • 2teaspoons grated lemon peel
  • 2teaspoons paprika
  • 2teaspoons salt
  • 1teaspoon ground black pepper
  • 241/2-pound whole roasting chickensroasted root vegetables
  • 2tablespoons chopped fresh parsley

    DIRECTIONS

    Preheat oven to 425°F. Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mixture in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under. Place chickens on rack set in large roasting pan. Roast chickens until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 15 minutes.

    Transfer chickens to platter. Pour pan juices into medium bowl; spoon off fat and discard. Drizzle juices over chickens. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.