Herb-Roasted Chicken with Vegetable Medley

Preheat oven to 425°F (220°C).

Mince 8 cloves of garlic and chop 3 tablespoons each of fresh rosemary and thyme.

In a small bowl, combine 1/4 cup olive oil, minced garlic, chopped herbs, 1 tablespoon kosher salt, and 1/2 tablespoon black pepper to create an herb paste.

Pat the 2 whole chickens dry with paper towels. Gently loosen the skin over the breast and thighs without tearing it.

Rub half of the herb paste under the skin of both chickens, distributing it evenly. Rub the remaining paste over the outside of the chickens.

Cut 2 lemons in half. Place one half inside each chicken cavity along with a few sprigs of fresh herbs if available.

Tie the legs of each chicken together with kitchen twine and tuck the wing tips under the body.

Cut 3 pounds of red potatoes into 1-inch chunks. Peel and cut 2 pounds of carrots into 1-inch pieces.

Cut 3 medium zucchini, 3 medium yellow squash, and 3 medium bell peppers into 1-inch chunks. Cut 2 large red onions into wedges.

In a large roasting pan or on two large rimmed baking sheets, toss all the vegetables with 1/4 cup olive oil, 1 tablespoon dried oregano, 1 tablespoon paprika, 1 tablespoon kosher salt, and 1/2 tablespoon black pepper.

Arrange the vegetables in an even layer and place the chickens on top, breast side up.

Pour 1 cup of chicken broth into the bottom of the pan (not over the chickens).

Roast in the preheated oven for 30 minutes, then reduce the temperature to 375°F (190°C).

Continue roasting for about 30 more minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh and the vegetables are tender.

Remove from the oven and let the chickens rest for 15 minutes before carving.

Carve the chickens and serve with the roasted vegetables, spooning some of the pan juices over the top.