ROAST CHICKEN W TURNIPS,CARROTS,SHROOMS

2 3-l/4 lbs. chickens
4 tbsps. olive oil
8 garlic cloves, flattened
4 tsps. dried, crumbled thyme
2 tsps. dried, crumbled rosemary
l tsp. salt
l tsp. pepper
6 medium turnips, peeled, quartered
6 carrots, peeled, halved lengthwise, cut into 3″ long pieces
l tbsps. butter
3/4 lb. button mushrooms
Preheat oven 350. Rub each chicken with l tbsps. oil. Rub garlic
over chickens and then place garlic in cavities. Mix 2 tsps. thyme
with rosemary, l/2 tsp. salt & l/2 tsp. pepper. Rub herb mixture
over chickens. Place inlarge roasting pan. Surround with turnips &
carrots. Drizzle remaining 2 tbsps. oil over beggies. Sprinkle
veggies with remaining thyme & salt & pepper. Roast chickens until
juices run clear aboutr l hr. l0 mins. turning veggies occasionally.
Transfer chickens to platter and tent with foil. Increase heat to
400 and continue roasting veggies until tender about l5 mins.more.
Meanwhile, melt l tbsps. butter in heavy skillet over high heat and
add mushrooms & saute until tender, about l0 mins. Season with s&p.
Spoon vegetables and mushrooms around chickens and serve.
Serves 6. Bon Appetit Oct. l99l