A whole roasted chicken has an impressive and beautiful presentation. Add some frozen vegetables to the bottom for a beautiful garnish and a side dish that’s ready to go.
- whole chickens - 2
- orange - 1
- lemon - 1
- frozen garlic - 2 cubes, defrosted
- oil - 1 tbsp
- montreal steak spice - for sprinkling
- B'gan frozen vegetable mix - 1 24oz bag
- frozen snap peas - 1 16oz bag
Preheat oven to 400°F (200°C) at the roasting setting. Rinse the chickens and pat dry. Quarter the orange and lemon or cut in fifths and place in the cavities of chickens.
Place the frozen vegetable mix and snap peas at the bottom of a large baking dish or roasting pan. Place the chickens on top. Mix the oil and garlic and rub all over the skin of the chickens. Sprinkle generously with Montreal steak spice. Roast in oven for 45 minutes. Remove and cover with foil immediately. Let cool for about 15 minutes before serving.