Serve a dry Riesling to complement the subtle ginger flavor of the roasted chicken.
Ingredients
2 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
2 teaspoons grated lemon peel
2 teaspoons paprika
2 teaspoons salt
1 teaspoon ground black pepper
2 4 1/2-pound whole roasting chickens
Roasted Root Vegetables
2 tablespoons 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.
