INSTRUCTIONS
[MAKE HERB PASTE]
1. Process parsley, thyme, rosemary, garlic, 2 teaspoons salt, and 1 teaspoon pepper in food processor until paste forms. Reserve 1 teaspoon herb past for sauce. Combine 2 tablespoons herb paste with oil in small bowl. Set aside remaining herb paste for under skin.
[PREPARE]
2. CHICKEN Adjust oven rack to middle position and heat oven to 450 degrees. Pat chickens dry with paper towels. Following Step by Step photos 1 and 2, rub remaining herb paste under skin of each chicken, making sure to coat breast, thigh, and leg meat. Rub herb-oil paste over outside of each chicken. Tuck wings behind back, and tie legs together with kitchen twine. Transfer chickens to platter. Cover and refrigerate 1 hour.
[ROAST CHICKENS]
3. Arrange chickens 2 inches apart, breast side down, on V-rack set inside large roasting pan. Roast until thigh meat registers 135 to 140 degrees, 35 to 40 minutes. Remove chickens from oven and, using wad of paper towel, flip breast side up (meat that was facing inside should now be facing outside). Pour 1 cup water into roasting pan. Return chickens to oven and roast until thigh meat register 170 to 175 degrees, 25 to 30 minutes. Transfer chickens to carving board and let rest 20 minutes.
[MAKE SAUCE]
4. Whisk cornstarch with remaining water in small bowl until no lumps remain. Pour pan juices and any accumulated chicken juices into liquid measuring cup; skim fat. Transfer ½ cup defatted pan juices to medium saucepan. Add broth and wine and bring to boil. Reduce heat to medium-low and simmer until sauce is slightly thickened and reduced to 1 ¼ cups, 8 to 10 minutes. Whisk in cornstarch mixture and simmer until thickened, 3 to 5 minutes. Off heat, whisk in butter and reserved herb paste. Season with salt and pepper. Carve chickens and serve, passing sauce at table.
