Roast Chicken with Herbs

Ingredients

• 2 whole chickens (3 ½ to 4 pounds each), rinsed and patted dry inside and out, necks reserved (livers and giblets discarded)
• Coarse salt and ground pepper
• 1 lemon, quartered
• 1 head garlic, halved horizontally, then vertically
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 2 tablespoons butter, room temperature
• Pan Sauce for Roast Chicken (optional)