Chef notes

I absolutely love the short amount of time this recipe takes but the flavor is incredibly robust! This cooking method ensures the chicken stays crispy on the outside and super moist on the inside.

Swap options: If you don't have fresh herbs, use dried but use a little less because dried herbs have a more concentrated flavor.

Ingredients

2 cups packed fresh parsley leaves
12 tablespoons salted butter, softened
1/4 cup lemon juice (from about 2 large lemons)
3 tablespoons fresh or dried oregano leaves
2 tablespoons dry sherry wine
1 teaspoon crushed red pepper flakes

4 cloves garlic, peeled and smashed
3-4 fresh sprigs thyme, leaves removed
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 5-pound whole chickens

Preparation

Preheat the oven to 450 F.

In a food processor, add the parsley, butter, lemon juice, oregano, sherry, red pepper flakes, garlic, thyme leaves, salt and pepper. Pulse until well combined. Scrape into a small dish and set aside. Do not refrigerate.

Place each chicken, breast side down, on a cutting board. Using a chef's knife or kitchen shears, cut along one side of the backbone, repeat on the other side to remove the backbone completely. Turn the chickens over to breast side up and press down on the breastbones with the heel of your hand until they crack. Tuck the wing tips under the chickens so they don't burn while roasting. Place both chickens on a rimmed baking sheet.

Rub half of the butter mixture under the skin of the breasts and thighs of each chicken. Melt the remaining butter mixture in a pan on the stovetop or in a microwave and brush all over the chickens.

Cover the chickens with foil and bake for 20 minutes. Uncover and baste with any remaining butter or cooking liquid on the bottom of the pan.

Continue to bake until the chickens are dark brown and reach an internal temperature of at least 165 F on an instant read thermometer, about 40 to 45 minutes more.

Let chickens rest for about 5 minutes before carving and serving.