Ingredients
- 1 stick (4 ounces) unsalted butter
- Two 2 1/2- to 3-pound Blue Foot chickens
- Salt and freshly ground pepper
- 2 tablespoons grapeseed or vegetable oil
- 6 unpeeled garlic cloves
- 12 thyme sprigs
- 1/4 cup plus 2 tablespoons fresh orange juice
- 3 tablespoons sherry vinegar
- 1/2 pound baby carrots
- 1/2 pound parsnips, peeled and cut into thick batons
- 1/4 pound small radishes, trimmed
Description
Food & Wine
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