Ingredients
Four 3 1/2-pound chickens-cut in half, backbones discarded
Kosher salt
Freshly ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, cut into 16 cubes
8 thyme sprigs
8 small rosemary sprigs
8 unpeeled garlic cloves
Preparation
On a work surface, cut the wings off of the chickens at the second joint, leaving the drumettes attached to the breasts. Transfer the wingettes to a small bowl. Season the chickens with salt and pepper and arrange skin side up on two large rimmed baking sheets. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Drizzle 2 tablespoons of the olive oil over the chickens and top each half with 2 cubes of the butter. Scatter the thyme, rosemary and garlic over the chickens; let them return to room temperature.
In a 425° oven, roast the chickens in the upper and lower thirds of the oven for 40 to 45 minutes, until an instant-read thermometer inserted into a thigh registers 165°; switch the pans halfway through roasting. Let rest for 10 minutes.
Cut the chicken halves into two pieces and transfer to another platter. Serve hot.
