Herb-Roasted Chickens

Ingredients

• 6 lb roasting chickens whole
• 0.3 cup rosemary leaves fresh finely chopped
• 0.3 cup thyme sprigs fresh finely chopped
• 4 teaspoons garlic fresh minced
• 6 tablespoons olive oil 
• 1 teaspoon pepper 
• 0.5 cup poultry seasoning 
• 2 teaspoons salt 

Equipment

• frying pan
• oven
• wire rack
• kitchen thermometer
• aluminum foil

Directions

1. Stir together oil and next 6 ingredients until well blended.
2. If necessary, remove giblets and neck from chickens, and reserve for another use. Rinse chickens with cold water; pat dry.
3. Loosen and lift skin from chicken breasts with fingers (do not totally detach skin). Rub 2 Tbsp. olive oil mixture evenly underneath skin of each chicken. Carefully replace skin. Rub remaining olive oil mixture over both chickens, coating evenly.
4. Place chickens, side by side, on a lightly greased wire rack in a pan.
5. Bake at 425 for 30 minutes; cover loosely with aluminum foil, and bake 45 to 55 minutes or until a meat thermometer inserted in thickest portion of breast registers 16
6. Let stand 15 minutes before slicing.
7. Note: Dried herbs and seasonings may be substituted for fresh. Substitute 1/2 tsp. garlic powder for minced, but use the same amounts for the other herbs and spices.