Herb and Garlic Roast Chicken in Mushroom Pepper Ragout

Using kitchen shears, cut chickens down each side of backbone; remove backbone and save for stock. Place, breast side up, in roasting pan; set aside.

In food processor, pulse together butter, lemon juice, garlic, parsley, basil, sage, chives, oregano, thyme and rosemary. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Rub under skin of chickens. Drizzle with oil; sprinkle with salt and pepper.

Roast in 400°F (200°C) oven for 30 minutes. Spoon off fat from pan.

Meanwhile, in large Dutch oven, heat half of the oil over medium heat; brown pancetta. Stir in onions, celery, 6 of the garlic cloves, bay leaves, oregano, salt and pepper; cook, stirring occasionally, until vegetables are softened and golden, about 12 minutes.

Add wine, stirring to scrape up any browned bits; boil until almost no liquid remains, about 3 minutes.

Stir in tomatoes, stock, basil and parsley; boil for 3 minutes. Pour into roasting pan around chickens. Reduce heat to 325°F (160°C); roast until juices run clear when chicken is pierced, about 40 minutes. Transfer to platter, reserving ragout. Let stand, uncovered, for 10 minutes before carving. Skim off fat from pan.

Meanwhile, remove stems from portobello mushrooms; scrape out gills. Chop caps and set aside.

In large skillet, heat remaining oil over medium heat; cook remaining garlic and hot pepper flakes until fragrant, about 30 seconds. Stir in white and portobello mushrooms and yellow peppers; cook, stirring occasionally, until edges are golden, about 15 minutes. Stir in vinegar; stir into ragout. Discard bay leaves. Serve with chickens.