I prepared one chicken the traditional way- slathered with butter and stuffed with cloves of garlic, lemon, rosemary, salt and pepper. The second was marinated with a paste made with a Ancho chile( soaked in hot chicken broth), garlic, oregano, salt and pepper. It was a twist on a recipe from a Mexican cooking show that appealed to me greatly. Both the chickens were plump and juicy but couldn't have been more different.
I stuck the root vegetables under the roast chicken until they were cooked through and sauteed them with a teaspoon of butter and caramelized them in brown sugar sprinkled over with fresh chopped parsley. The drippings from the roast made a delicious gravy with a cup of broth and thickened with a roux. Button mushrooms, sliced onions and green beans were sauteed in olive oil, sprinkled over with a little flour and thickened with cream.
It was more than enough for us and everything tasted good so I am thankful for another happy thanksgiving celebrated with my family.