Oven-baked chicken with herbs

Ingredients:

• 2 chickens weighing 1.5 - 1.8 kg.
• 3 tbsp unsalted butter, softened
• 1 tbsp chopped fresh thyme + 2 sprigs
• 2 tsp chopped fresh rosemary + 1 sprig, broken in half
• 1 lemon, cut in half
• 1 onion, cut in half
• 6 cloves garlic, crushed
• 5 bunches green onions, cut into 4 pieces
• 4 cups grape tomatoes or small heirloom tomatoes
• 2 tbsp. l. olive oil

Preparation:

1. Pat the chicken dry with paper towels; generously season the skin and cavity with salt and black pepper. Refrigerate, uncovered, for at least 4 hours or overnight to allow the skin to dry thoroughly.
2. Let the chicken sit at room temperature for 30 minutes before cooking.
3. Preheat oven to 220°C.
4. In a small bowl, cream the butter with finely chopped thyme and finely chopped rosemary. Gently run your fingers under the chicken skin on the breasts and legs to loosen it. Scoop up some of the herb butter with a spoon; insert the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
5. Squeeze the juice of half a lemon into the cavity of each chicken, then place the lemon halves inside the chicken. Add half an onion, 3 cloves of garlic, 1 sprig of thyme, and half a sprig of rosemary. Tie the legs together with twine.
6. Place a rack in a large roasting pan; place the hens on the rack and roast for 25 minutes. In a bowl, combine the green onions, tomatoes, olive oil, and a large pinch of salt, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and an instant-read thermometer inserted into the thigh registers 160°F (76°C), about 50 minutes more.
7. Transfer the chicken and vegetables to a platter and let rest for about 10 minutes, then carve.