Roast Chicken With Vegetables - cooking recipe

Ingredients

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

Preparation

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