Roast Chicken Dinner with Roasted Garlic Gravy

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2 (4 to 5 pound) chickens, washed and dried

4 tablespoons chopped fresh thyme leaves

Salt and freshly ground black pepper

1 stick softened butter

2 heads, plus 4 cloves garlic

12 small potatoes, halved

4 small onions, peeled and quartered, attached at root end

Extra-virgin olive oil, for liberal drizzling

6 sprigs rosemary, leaves finely chopped

1 tablespoon fennel seeds or fennel pollen

1 lemon, halved

1 (10-ounce) box frozen artichoke hearts, defrosted, well drained and halved

2 limes, halved