- 1 1/2 pounds new potatoes (about 15), halved if large
- 2 onions, cut into 1/2-inch-thick wedges
- 4 tablespoons olive oil
- kosher salt and black pepper
- 2 3 1/2- to 4-pound chickens
- 8 stalks celery, cut into 2-inch pieces
- 2 pounds carrots, cut into 2-inch pieces
- 6 sprigs fresh thyme
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup Dijon mustard
- 1/4 cup pure maple syrup
- Heat oven to 425°F. On a large rimmed baking sheet, toss the potatoes and onions with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Dividing evenly, rub the chickens with 1 tablespoon of the remaining oil; season with 1 teaspoon salt and 1/4 teaspoon pepper. Tie the chicken legs together and nestle the chickens in the potatoes and onions.
- On a second large rimmed baking sheet, toss the celery and carrots with the thyme, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Roast the chickens and vegetables, tossing the vegetables halfway through, until the chickens reach an internal temperature of 165° F in the thickest part of a thigh, 1 to 1¼ hours. Transfer the chickens to a cutting board and let rest for at least 10 minutes. Combine the vegetables on one of the pans and toss with the parsley.
- In a small bowl, mix together the mustard and maple syrup.
- Reserve one chicken and half the vegetables and sauce for tomorrow’s dinner. Serve the remaining chicken and vegetables with the remaining sauce.
- Reheat and serve: Cut the chicken into quarters. Reheat with the vegetables in a covered baking dish at 350° F for 12 to 15 minutes.