Roasted Chicken and Gravy with Roasted Potatoes and Veggies

OMG! This is the best chicken recipe EVER!!! It actually comes from a Rachael Ray recipe for an outstanding cook once, eat for five days recipe. I'll post the other recipes another day.

INGREDIENTS
3 3-4 pound whole chickens, remove and discard gizzard bag
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling
2 large onions, thickly sliced
2 small bags carrots (about 2 1/2 pounds each), peeled and cut in half lengthwise
1 head garlic, peeled
3 pounds red-skinnned potatoes, halved or quartered, little ones left whole
6 cups chicken stock, divided
1/4 cup flour

DIRECTIONS
Pre-heat oven to 375°F. Season the chickens with salt and pepper, and drizzle a little EVOO over each one. Using two roasting pans, place the onions, carrots and garlic in the first roasting pan and the potatoes in the bottom of the second. Add one cup of chicken stock to each roasting pan and season everything with salt and pepper. Place two chickens on top of the veggies and the remaining one on top of the potatoes. Place the roasting pan with the two chickens into the oven and roast for 1 1/2 hours, basting with the pan juices every half hour or so. While the chickens rest, prepare the gravy: to a skillet over medium heat, melt two tablespoons of butter and two tablespoons of EVOO. Once the butter melts, add the 1/4 cup of flour and cook for a minute or so. Whisk in the remaining quart of chicken stock, bring up to a bubble and simmer for a couple of minutes to thicken.
Remove from heat and reserve.When you are ready to serve tonight's dinner, cut chicken into eight pieces: two drumsticks, two thighs and each breast cut in half. Divide the chicken pieces between four dinner plates and serve with the roasted potatoes and the reserved veggies you left in large pieces. If the gravy has thickened up by the time you're ready to eat, thin it out with a little chicken stock and serve alongside.

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