2 (4 to 5 pound) chickens, washed and dried
4 tablespoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1 stick softened butter
2 heads, plus 4 cloves garlic
12 small potatoes, halved
4 small onions, peeled and quartered, attached at root end
Extra-virgin olive oil, for liberal drizzling
6 sprigs rosemary, leaves finely chopped
1 tablespoon fennel seeds or fennel pollen
1 lemon, halved
1 (10-ounce) box frozen artichoke hearts, defrosted, well drained and halved
2 limes, halved
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