Instead of one pot, we present to you the next best option: one sheet! Easy(kind of) dinner for a friday night.
(Photo credit: epicurious.com)
2 whole chickens
4 teaspoons kosher salt
½ cup plus 2 tablespoons honey
½ cup olive oil
½ cup fresh lemon juice
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
2 pounds carrots
1 large red onion
12 garlic cloves peeled
8oz dried apricots
8oz dried prunes
20 sprigs of thyme
1 ½ cups dry white wine
½ cup water
Preheat the oven to 400 degrees F.
Season chicken with 2 teaspoons of salt.
Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne and remaining salt together in a small bowl. Add everything else but the wine and water and combine.
Divide everything but chicken onto 2 baking sheets.
Stir wine and water together and pour half onto each sheet.
Cover sheets tightly with foil. Roast 15 minutes then remove from the oven.
Remove the foil and continue to roast until chicken is golden brown and registers 165 degrees F.
Transfer chicken to a serving platter and pour pan juice over.