Roast Chickens With Thyme Paste

• 1/4 cup thyme leaves
• 1 medium Bermuda onion, peeled and chopped
• 6 cloves garlic, peeled
• 2 stalks celery, coarsely chopped
• 1/2 teaspoon allspice
• 2 teaspoons cracked green peppercorns
• 1 tablespoon kosher salt
• 1/4 cup olive oil
• 2 4-pound chickens
• Kosher salt and freshly ground black pepper to taste

1. In a bowl, combine the thyme- paste ingredients.
2. In a food processor, working in two batches, process to a fine paste.
3. Preheat the oven to 500 degrees.
4. Loosen the skin over as much of the chicken as possible by running a spoon or your fingers under the skin covering the breasts of the chickens.
5. Stuff 1/2 of the paste under the skin and in the cavity of each chicken.
6. Season the chickens with salt and pepper.
7. Transfer the chickens to a large roasting pan fitted with a rack.
8. Roast until the juices run clear when the chickens are pierced at the thickest part of the leg, about 1 hour.

thyme, bermuda onion, garlic, stalks celery, allspice, cracked green, kosher salt, olive oil, kosher salt

Taken from cooking.nytimes.com/recipes/9209 (may not work)