One-Pan Twin Roast Chickens with Root Vegetables and Tarragon Vinaigrette | America's Test Kitchen

Ingredients

• 6 shallots, peeled and halved
• 1½ pounds red potatoes, unpeeled, cut into 1-inch pieces
• 1 pound carrots, peeled and cut into 1-inch pieces
• 1 pound parsnips, peeled and cut into 1-inch pieces
• 5 tablespoons extra-virgin olive oil
• Salt and pepper
• 2 (4-pound) whole chickens, giblets discarded
• 6 tablespoons minced fresh tarragon
• ⅓ cup minced fresh parsley
• 2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard