Herb Roasted Chickens

Prep: 20 min.; Bake: 1 hr., 25 min.; Stand: 15 min.
6 tablespoons olive oil
1/2 cup poultry seasoning
1/4 cup fresh rosemary leaves, finely chopped
1/4 cup fresh thyme leaves, finely chopped
4 teaspoons fresh minced garlic
2 teaspoons salt1 teaspoon pepper
2 (3- to 4-lb.) whole chickens
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. Place chickens, side by side, on a lightly greased wire rack in a pan.
4. 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 165°. Let stand 15 minutes before slicing.
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.
Yield: Makes 8 to 12 servingsSouthern Living, AUGUST 2007