A link to %this page% was e-mailed
For the roast chicken: Preheat the oven to 400 degrees F. Mix together the butter and rosemary in a small bowl and set aside. Using your fingertips, carefully work your way under the skin of the chickens to separate the skin from the breast. Rub half of the rosemary butter under the skin and over the breasts and the remaining rosemary-butter on top of the skin, covering the whole chicken, then liberally season each chicken with salt and pepper. Stuff both chickens generously with the nut stuffing.
Drizzle the oil into a roasting pan. Add the carrots and onion slices and place the chickens on top so they do not touch the bottom of pan. Roast the chickens until the skin is a deep golden brown and crispy and the juices at the leg/thigh joint run clear, about 1 hour and 20 minutes. Transfer the chickens to a cutting board, tent with foil, and rest for 10 minutes. Remove the stuffing from the chickens and place it in a medium bowl. Carve the chickens and serve with the stuffing, roasted carrots and onions on the side.