Yield : 8 servings
2   4½-to 4²/4-pound chickens, rinsed, patted dry
2Â Â Â lemons, cut into wedges
5Â Â Â shallots, quartered
8Â Â fresh rosemary sprigs plus 2 tablespoons chopped fresh
rosemary, divided
8Â Â Â fresh thyme sprigs puls 2 tablespoons chopped fresh thyme, divided
2Â Â Â tablespoons olive oil
2Â Â tablespoons chopped fresh Italian parsley
Matza Stuffing (see recipe)
Place 2 small racks side by side in 1 large roasting pan. Stuff chicken cavities with lemon wedges, shallots, rosemary sprigs, and thyme sprigs. Tie leg together loosely and tuck wing tips under, rub outside of each with 1 tablespoon olive oil. Sprinkle with salt and pepper. Place chickens on racks in pan. Sprinkle each chicken with 1 tablespoon each chopped rosemary, thyme, and parsley. Do ahead can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before continuing.
Preheat oven to 375°F. Roast chickens uncovered until cooked through and juices from thigh run clear when pierced with small knife, or thermometer inserted into thickest part of high registers 165°F to 170°F, turning pan once for even browning, about 1 hour 20 minutes. Pour pan juices into small saucepan, reserve.
Cut each chicken into 8 pieces.
Matza Stuffing
Yield : 8 servings
1Â Â Â ounce dried shiitake mushrooms
6Â Â Â tablespoons olive oil, divided
1¼ cups chopped onion
1Â Â Â cup chopped celery
2Â Â Â garlic cloves, chopped
5    sheet lightly salted matza, broken into 1-to 1½-inch pieces
3½ cups low-salt chicken broth, divided
2Â Â Â Â tablespoons chopped fresh Italian parsley
2Â Â Â Â teaspoons chopped fresh thyme
Place mushrooms in medium bowl, add enough hot water to cover. Let soak until mushrooms are soft, at least 30 minutes and up to 2 hours. Drain mushrooms, slice. Do ahead can be made 1 day ahead. Cover and refrigerate
Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add onion, celery, and garlic. Sauté until celery is soft and beginning to brown, about 20 minutes. Add matza : pour 3 cups broth over. Simmer until broth is absorbed and matza is very soft, about 15 minutes.
Meanwhile, heat 2 tablespoons olive oil in another large skillet, over medium heat. Add mushrooms and sauté until heated through, about 3 minutes. Add remaining ½ cup broth. Simmer until most broth evaporates, about 3 minutes.
Add remaining 2 tablespoons olive oil to mushrooms. Scrape matza mixture into skillet with mushrooms. Cook over high heat until stuffing is golden brown, turning over in sections with spatula, about 10 minutes. Season to taste with salt and pepper. Sprinkle with parsley and thyme.
