Round up two roast chickens and pat them dry. Liberally season the birds inside and out with salt and pepper.

An hour before you’re ready to cook the chickens, take them out of the fridge to come to room temperature. At the same time, put your butter or ghee on the counter to soften, and preheat the oven to 425°F.

Once the chickens are no longer chilly, dry them off with a paper towel and stuff the cavities with lemon slices, onion, and thyme.

With a piece of string, tie the drumsticks together and tuck the wingtips back behind the chicken.

Use your fingers to massage the softened butter or ghee all over the skin, and lay the chickens breast-side up on the V-rack in a large roasting pan.

Place the chickens in the oven for 15 minutes to brown the skin.

Decrease the oven temperature to 350°F and baste every 8 to 10 minutes if you’re so inclined. (Me? I didn’t baste AT ALL. I told you: I’m lazy.)

In a bowl, toss the carrots, yams, and chopped onions with the remaining butter (or ghee) and salt and pepper.

A half hour after the chicken first went in the oven, add the root vegetables to the pan and toss in the accumulated juices.

Check the chicken for doneness about five minutes before the recommended weight-based cooking time (see formula above) is up. (I checked my pair of 4-pound chickens at the 70 minute mark.) Use an instant-read thermometer to make sure the thighs reach 165-170° F.

Remove the rack from the roasting pan and let the chicken rest for 20 minutes prior to carving.

Spoon on the root vegetables, carve up the birds, and dig in.