A Brace Of Herb Roasted Chickens Recipe

Reserve chicken giblets for other uses.
Pull off and throw away lumps of fat from chickens.
Rinse birds inside and out and pat dry.
Sprinkle 1/2 tsp.
poultry rub in each bird's body cavity.
Place 1/2 the onion, lemon, and parsley in each chicken.
Pin body cavities shut with small metal skewers.
If using cheese, starting at the neck, gently push your fingers under skin of each breast to loosen skin.
Spread 5 ounces cheese under skin of each chicken, pressing to create an even layer over breast.
Rub skin of each chicken all over with 1/2 the oil and 1/2 the remaining poultry rub.
Set chickens, breasts up, at least 2 inches apart on a rack in an 11- by 17-inch roasting pan.
Roast in a 400 degree oven till a thermometer inserted through thickest part of thigh to joint registers 175 degrees, about 65 min (about 55 min in a convection oven).
Using pot holders to protect your hands, tilt chickens to drain juices into pan.
Set chickens on a platter and let rest in a hot place 10 to 15 min.
Stir pan juices to release browned bits; skim and throw away fat, and pour drippings into a small bowl.
Carve chicken and serve with juices.
This recipe yields 8 to 10 servings.
Comments: To make your own poultry rub, mix 1 1/2 tsp.
each dry thyme and dry oregano with 1 tsp.
each garlic pwdr, kosher or possibly sea salt, and coarse-grnd pepper.
For adult tastes, spread a layer of goat cheese beneath the breast skin.
If you have only one oven, roast the chickens, then keep them hot while the macaroni bakes.