Roast Half Spring Chickens with Potatoes, Olives and Lemon – Rachael Ray

Ingredients

• 4 tablespoons kosher salt
• 6 cloves garlic, crushed
• 1 small onion, coarsely chopped
• 2 stems rosemary, cut into 2-inch lengths
• A few bay leaves
• A few sprigs of thyme
• 2 1/2 quarts water
• 2 halved small spring chickens (2 chickens, 3-3 1/2-pound birds, each halved)
• 1 sack pearl onions or 12 small cippolini onions
• 2 pounds baby potatoes, big ones halved, others left whole
• 1 bulb garlic, cloves crushed and skinned
• 2 lemons, 1 sliced, 1 cut into quarters, divided
• 1 cup buttery, green Cerignola olives or other good-quality green olives
• A few fresh bay leaves
• 2 tablespoons rosemary, coarsely chopped
• 1 tablespoon thyme, chopped
• Salt and pepper
• Extra virgin olive oil (EVOO), for drizzling