Thyme-Roasted Chicken With Potatoes, Zucchini, And Onions

Set the oven at 450 degrees F.

In a large roasting pan (big enough to hold the chickens and the vegetables), toss the potatoes, zucchini, onions, rosemary, oil, and half the salt and pepper. Distribute vegetables evenly in the pan.

In a bowl, mix the thyme, butter, salt, and pepper into a paste.

With the chickens breast side up, starting at the neck ends of the birds, use your fingers to separate the skin from the flesh. Do the same at the vent end, separating the skin from the legs and thighs.

Push the paste under the skin. Rub the oil on the skin. Tuck in the wings and tie the legs together with kitchen twine. Place the chickens on the vegetables breast side up.

Roast the birds, stirring the vegetables and basting occasionally, for 1 hour, or until a thermometer inserted into the thickest part of the thigh registers 170 degrees F.

Let the birds rest for 10 minutes. Carve each bird into 8 pieces. Serve with vegetables.