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1
In a small jar, combine the white wine vinegar with the dried oregano.
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2
Cover and let stand at room temperature for 2 days.
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3
Strain the oregano-infused vinegar into a small bowl and stir in the olive oil.
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4
Using kitchen shears, remove the wing tips and the backbones from the chickens.
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5
Set the chickens on a large rimmed baking sheet, skin side up, and press down firmly on the breastbones to flatten them so that the legs face the breasts.
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6
Score each breast, drumstick, thigh and wing halfway to the bone in two places per part.
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7
Drizzle all but 2 tablespoons of the vinegar-oil mixture over both sides of the chickens and rub the mixture into the meat.
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8
Cover and refrigerate for 1 hour.
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9
In a small bowl, combine the dried sage with the kosher salt, piment d' Espelette, dried rosemary and ground black pepper.
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10
Rub the seasoning all over the chickens.
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11
Let the seasoned chickens stand at room temperature for 30 minutes.
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12
Preheat the oven to 425.
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13
Roast the chickens in the upper third of the oven, skin side up, basting both chickens with the remaining vinegar-oil mixture half way through, until the chicken is just cooked, and an instant-read thermometer inserted into the thickest part of the thigh registers 165, about 45 minutes.
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14
Preheat the broiler.
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15
Pour the pan juices into a small saucepan.
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16
Broil the chickens about 4 inches from the heat, rotating the pan, until browned and crisp, about 3 minutes.
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17
Carve the chickens.
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18
Reheat the pan juices and serve with the chicken.
