Oven-baked chicken with lemon and herbs

Ingredients:

• 2 chicken carcasses weighing 1.3-1.8 kg, gutted
• 6 tbsp (90 g) butter, room temperature
• 4 lemons (2 lemons, zest and quarter, 2 lemons, cut into wedges)
• 0.5 cup chopped parsley
• 0.5 cup chopped chervil
• 0.5 cup chopped chives
• 1/4 cup chopped tarragon

Preparation:

1. Pat the chickens dry with paper towels. Season the inside of the cavity with salt and black pepper. In a food processor, combine the butter, lemon zest, parsley, chervil, chives, tarragon, 2 teaspoons salt, and a pinch of ground black pepper; process until smooth. Gently lift the skin off the chicken breasts and thighs with your fingers. Rub half of the herb butter evenly under the skin of both chickens, then rub the remaining herb butter over the entire surface of the chickens. Refrigerate, uncovered, for at least 30 minutes to allow the skin to dry.
2. About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 230°C (430°F). Place lemon quarters in the chicken cavities. Tie the legs with kitchen string and tuck the wings under. Place the chickens, breast-side up, on a rack set on a rimmed baking sheet or a shallow roasting pan, with some space between them. Arrange the lemon wedges around them.
3. Bake until the breasts and drumsticks are golden brown, about 30 minutes. Rotate the pan and reduce the oven temperature to 350°F (175°C). Continue baking until the chicken skin is golden brown and crispy and a thermometer inserted into the thickest part of the thigh registers 165°F (74°C), another 40 to 50 minutes.
4. Remove the chicken from the oven and let it rest on the baking sheet for 15 minutes. Then, cut the string and fillet the chicken. Serve with baked lemon wedges.