Roasted Chicken With Potatoes, Carrots, And Turnips

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2 (3 1/2-pound) whole chickens (raw, with skin)

3 tablespoons olive oil, divided

1 tablespoon grated lemon zest

1 tablespoon chopped fresh thyme

1 1/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

4 small shallots, halved, peeled, and separated

16 small red potatoes (1 1/4 pounds)

6 carrots, peeled and cut into 2-inch lengths

2 small turnips, peeled and each cut into 8 wedges

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