The recipe that follows is the most simple of flavor profiles. I roast it this way when I want to serve it with gravy over mashed potatoes, make chicken soup for sickies, or keep on hand for sandwiches.
2 large whole chickens for roasting
2 large white onions, halved and quartered
8 cloves of garlic, peeled
8 ribs of celery, cut into four pieces each
8 carrots, peeled and cut into four pieces each
Handful of Italian parsley
8 sprigs of rosemary
10 sprigs of thyme
Preheat oven to 400. Remove any giblets from the inside of your chickens. Generously coat the inside of each bird with olive oil, salt and pepper. Stuff each cavity with a few sprigs of parsley, rosemary, thyme, four pieces each of onion, carrots, celery, and 2 garlic cloves. Spread the remaining herbs and vegetables on the bottom of a large heavy bottomed roasting pan. Place chickens in the pan, breast side down. Coat chicken with olive oil, salt and pepper. Flip chickens over and repeat on breast side. Place a leave-in-thermometer behind the thigh, and roast to 170. (About 1 1/2 hours). Remove chicken from the pan and place on a cutting board to rest for 20-30 minutes. Carve and serve. Or, remove chicken from bone and use elsewhere.