Roast Chicken with Herbs

Prep time: 15 mins Total time: 1 hour 30 minutes
Serves: 8

2 whole chickens (3 1/2 - 4 lbs each), rinsed and patted dry
coarse salt and ground pepper
1 lemon, quartered
1 head garlic, halved horizontally, then vertically
1 bunch fresh thyme
1 bunch fresh rosemary
2 T butter, room temperature
Pan Sauce

Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic and sprigs of thyme and rosemary(reserve a few sprigs of each for garnish).

With a heavy knife coarsely chop necks, and scatter in a large roasting pan. Place chickens breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chicken.

Rub chickens with butter; season with salt. Roast occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of the thigh (avoiding bone) registers 165 degrees, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 - 15 minutes before carving. If desired, prepare pan sauce to serve with chickens.

Source: Martha Stewart Everyday Foods