Herb-Roasted Chicken

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2 3-to-4-pound chickens

Kosher salt and freshly ground pepper

3 tablespoons unsalted butter, softened

1 tablespoon chopped fresh thyme, plus 2 sprigs

2 teaspoons chopped fresh rosemary, plus 1 sprig torn in half

1 lemon, halved

1 onion, halved

6 cloves garlic, smashed

5 bunches scallions, quartered

2 pints grape tomatoes or small heirloom tomatoes

2 tablespoons extra-virgin olive oil

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