Lemon- And Garlic-Roasted Chicken With Fava Beans, Radishes, And Pecorino

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Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

2 (3- to 4-pound) roasting chickens, necks and giblets removed and discarded, rinsed and patted dry

5 lemons, 2 cut into 1/4-inch-thick slices, 2 halved

2 tablespoons kosher salt

2 teaspoons freshly ground black pepper

2 heads garlic, halved with skins left on

2 sprigs fresh rosemary

2 bunches fresh oregano

8 tablespoons extra-virgin olive oil

1 cup fresh fava beans*

2 cups radishes, thinly sliced (from 2 bunches)

2 cups loosely packed arugula leaves (from 2 bunches)

1/2 cup loosely packed fresh mint leaves (from 1 bunch)

1/2 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)

1/2 cup loosely packed celery leaves (from 2 bunches celery)

1/2 cup Pecorino Toscano or other mild Italian sheep's milk cheese (less than 6 ounces), coarsely grated

*If fresh fava beans are unavailable, fresh lima beans are a good substitute.

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