Picnic Chicken

• 2 3-pound organic chickens
• 2 lemons, quartered
• Kosher salt
• Coarsely ground black pepper
• 4 cloves garlic, peeled and crushed
• 2 tablespoons extra virgin olive oil

1. Preheat oven to 475 degrees.
2. Rub chickens with a lemon quarter.
3. Season the cavities with salt and pepper to taste.
4. Fill the chickens with the lemons and garlic, then truss them.
5. Rub the exterior, including the undersides, with the olive oil.
6. Season generously with salt and pepper, and place on a roasting pan at least 2 inches apart.
7. Roast, turning the pan occasionally so the chickens color evenly, until an instant-read thermometer in the thickest part of the thigh reads 175 degrees, 35 to 40 minutes.
8. They should be well browned; the high heat crisps the skin and renders a great deal of fat.
9. Remove from oven, transfer to a platter and let cool completely (once covered, there should be little condensation or the skin will get flabby).
10. Cover with plastic wrap, and refrigerate.
11. Remove meat from bone, and cut into small pieces before packing.

chickens, lemons, kosher salt, ground black pepper, garlic, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/5787 (may not work)