-
1
Heat the oven to 400 degrees F.
-
2
Pat the chickens dry with paper towels.
-
3
Season the cavities with salt and pepper.
-
4
In a large bowl combine the onion, lemon, garlic, 1 bunch thyme, bay leaves, and 3 tablespoons olive oil; season it with salt and pepper and mix it well.
-
5
Stuff each bird with half the mixture.
-
6
Using 2 (3-foot) pieces of kitchen twine, tie up each chicken: Tuck the wing tips between the wings and the body.
-
7
Put the mid point of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body.
-
8
Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly.
-
9
Place the chickens breast side up in a roasting pan, drizzle over some olive oil, and season them with salt and pepper.
-
10
Toss the mushrooms around the chicken, scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.
-
11
Roast the chickens for 1 to 1 1/2 hours; baste them with the pan juices every 20 minutes.
-
12
The chicken is done when a thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)
-
13
Remove the chickens from the pan, cover them with foil, and let them stand for 10 minutes to rest.
-
14
Serve 1 chicken with the roasted mushrooms and pan juices.
-
15
Refrigerate the other chicken for another meal.
