- Preheat oven to 400°F. Place an oven-safe wire rack on a rimmed 13 X 18-inch baking sheet. Place the chickens on the rack. Combine the sea salt, herbs, and spices together. Season the chickens inside and out with the spice mixture. Drizzle with a little olive oil and rub over the entire chickens. Turn chickens over, breast side down, on the rack. Place in oven and roast, uncovered, for 30 minutes.
- After 30 minutes, remove the pan from the oven and carefully turn the chickens over so they are facing breast-side up. Roast for an additional 25-30 minutes, or until an instant read thermometer registers 165°F in the thickest part of the chicken breast and thigh. Remove from oven and let cool slightly. Carve chicken and serve with roasted veggies and brown rice on the side.
- Remove the chicken meat from the bones and store in refrigerator to use throughout the week's meals. Save the bones to make stock, or discard. (See notes.)
- To make chicken stock, remove as much of the meat as possible from the bones. Place into a slow cooker or large stock pot. (Both chickens should fit into a 6- or 7-quart slow cooker or pot.) Add plenty of water to cover and cook on HIGH for 8-10 hours, or overnight in the slow cooker. If using a stock pot, bring to a rapid boil, then lower heat and cook on low for 2-3 hours, or longer, if desired. Remove the bones and strain the broth through a fine-mesh sieve. Transfer to airtight containers or jars and let cool slightly before storing in the fridge. Broth can also be frozen. Just be sure to leave a little space at the top of the container for expansion.
- Onion, garlic, bay leaves, thyme, rosemary, diced carrots, and celery can be added to the slow cooker or pot for an even more flavorful broth, if desired.