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1
In a small bowl, stir together the yogurt, 2 tablespoons of the olive oil, the dry mustard, thyme, coriander, 1 1/2 tablespoons salt and one-half teaspoon pepper.
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2
Loosen the skin around the chicken breasts and thighs, then rub both chickens all over (beneath the skin and inside the cavity, too) with the yogurt mixture.
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3
Refrigerate the chickens, uncovered, for 1 hour.
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4
Heat the oven to 350 degrees.
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5
Place the shallots, carrots, peppers, the remaining 2 tablespoons of olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper into a large roasting pan and toss well.
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6
Arrange a rack over the vegetables large enough to hold both chickens.
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7
Arrange the chickens on the rack, breast-sides up, and roast, basting occasionally with pan juices, until the vegetables are very tender and the chickens are deep golden brown and cooked through, 1 1/2 to 2 hours.
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8
Transfer the chickens to a large platter and tent with foil; set aside.
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9
Drain the pan drippings into a bowl, then skim off and discard the fat; set aside.
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10
Remove and discard the skin from the peppers (it should peel off fairly easily), then transfer them to a food processor.
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11
Add half the shallots and pulse until roughly chopped.
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12
Add the goat cheese and salt and pepper to taste and pulse again until just combined.
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13
This makes a generous 2 cups of puree.
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14
Remove all but 1 cup of the puree and set aside to use throughout the week as a sandwich spread or dip, then puree the remaining red pepper mixture until smooth.
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15
In a large skillet, whisk together the reserved pan drippings, chicken broth and flour until smooth, then bring to a boil over medium-high heat.
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16
Reduce the heat to medium-low and simmer until just thickened, about 1 minute.
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17
Whisk in the red pepper puree and cook until just thickened, 1 to 2 minutes more.
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18
Strain the sauce, discarding any solids, and keep warm.
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19
Carve the chickens and transfer to plates.
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20
Spoon 1 to 2 tablespoons of the red pepper and goat cheese sauce over each serving and serve with the remaining roasted shallots and carrots on the side.
