Herb-Roasted Chickens

• 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 salt
• 1 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 425u0b0 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 165u0b0. Let stand 15 minutes before slicing.
5. 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.

olive oil, poultry seasoning, rosemary, thyme, garlic, salt, pepper, chickens

Taken from www.myrecipes.com/recipe/herb-roasted-chickens (may not work)