- 2 3 1/4-to 3 1/2-pound chickens
- 8 small fresh rosemary sprigs plus 2 tablespoons chopped
- 3 peeled garlic cloves, thinly sliced, plus 15 unpeeled garlic cloves
- 2 teaspoons fine sea salt plus additional (for seasoning)
- 1 teaspoon freshly ground black pepper plus additional (for seasoning)
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1/2 cup dry white wine
- 1/2 cup water
- Nonstick vegetable oil spray
- 3 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch wedges
- 2 large onions, cut through root end into 1/2-inch wedges
- 1/4 cup extra-virgin olive oil
- Wash chickens; pat dry. Starting at neck end, slide fingers under breast skin. Slide 2 rosemary sprigs and several garlic slices onto each breast half. Rub outside of each chicken with 1 teaspoon sea salt and 1/2 teaspoon pepper. Fold wing tips under; tie legs together. Wrap in plastic; chill 4 hours.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Spread 1 tablespoon butter all over each chicken. Place chickens, breast side down, on rack set on large rimmed baking sheet. Pour wine and water onto baking sheet.
- Coat another large rimmed baking sheet with nonstick spray. Toss potatoes, onions, chopped rosemary, unpeeled garlic cloves, and olive oil in large bowl; spread vegetables on prepared sheet and sprinkle with salt and pepper. Place chickens on top rack of oven and vegetables on bottom rack. Roast 30 minutes. Turn chickens over; stir vegetables. Roast chickens until thermometer inserted into thickest part of thigh registers 160°F, about 45 minutes longer. Let chickens rest 15 minutes. Continue roasting vegetables until brown and tender, about 30 minutes longer.
- Transfer 1 chicken to cutting board; reserve second for soup (recipe follows). Remove rack from baking sheet; scrape pan juices into small bowl. Spoon off fat. Carve chicken on cutting board; reserve carcass for soup. Arrange chicken and vegetables on platter. Serve with pan juices.