Roasted Blue Foot Chickens With Glazed Parsnips And Carrots

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1 stick (4 ounces) unsalted butter

Two 2 1/2- to 3-pound Blue Foot chickens

Salt and freshly ground pepper

2 tablespoons grapeseed or vegetable oil

6 unpeeled garlic cloves

12 thyme sprigs

1/4 cup plus 2 tablespoons fresh orange juice

3 tablespoons sherry vinegar

1/2 pound baby carrots

1/2 pound parsnips, peeled and cut into thick batons

1/4 pound small radishes, trimmed

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