Recipe

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• 2 small roasting chicken (each about 2 1/2 lbs)
• 1 large onion, cut into quarters
• 1 large lemon, cut into quarters
• 1 small acorn squash
• 3 -4 carrots
• 3 -4 potatoes
• 1/2-1 cup chicken broth
• 4 thin leeks (or 2 thick )
• 2 -3 sweet red peppers
• salt
• pepper

• 1 Remove giblets from chicken& discard (or use to make giblet gravy).
• 2 Place chickens into a large shallow roasting pan.
• 3 Tuck onions into cavity; squeeze lemon over chicken& tuck into cavity.
• 4 Peel& seed squash; cut into 2 inch cubes.
• 5 Peel carrots& cut into 2 inch rings.
• 6 Peel& quarter potatoes.
• 7 Scatter these vegetables around the chickens.
• 8 Pour broth over top of everything.
• 9 Bake in the center of a preheated 350F oven for 35 minutes.
• 10 Meanwhile, slice off dark green portions of leeks, leaving the pale green& white portion intact& slice in half lengthwise.
• 11 To wash away the sand, fan the layers under cold running water.
• 12 Seed peppers& cut into cubes.
• 13 Remove chicken from oven, stir vegetables& baste the chicken.
• 14 Scatter leeks& peppers around the chicken and sprinkle with salt& pepper.
• 15 Continue roasting, basting 2 or 3 more times, for another 35 to 45 minutes.
• 16 Remove chickens to a large platter; remove lemon& onions from cavity& discard.
• 17 Pile roasted vegetables around the chickens& serve.