Herb-Roasted Chicken with Root Vegetables

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Two 3- to 4-pound chickens

Kosher salt and freshly ground black pepper

3 tablespoons unsalted butter, at room temperature

1 tablespoon chopped fresh thyme, plus 2 sprigs

2 teaspoons chopped fresh rosemary, plus 1 sprig, torn in half

1 lemon, halved

6 cloves garlic, smashed

1 onion, halved

1 parsnip, cut into large dice

1 medium Yukon gold potato, cut into large dice

1 butternut squash, peeled, seeded and cut into large dice

1/4 cup extra-virgin olive oil