Name: Roast Chicken with Herb-and-Garlic Pan Drippings
Cook time: 5 minutes
Yield: 8 Servings
Ingredients: 6 tablespoons Kosher salt plus more; 3 tablespoons sugar; 2 3 1/2-pound chickens, backbones and wing tips removed, quartered; 2 tablespoons (or more) vegetable oil, divided; 4 heads of garlic, halved crosswise; 20 sprigs thyme, divided; 14 sprigs rosemary, divided; 4 tablespoons unsalted butter, divided; 1/2 lemon

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