Whole Roast Lemon Chicken

• 2 chicken fryers, about 3 lbs each
• 2 large lemons
• 2 t salt
• 1 t pepper
• 1 T dried oregano
• 4 cloves garlic, minced
• 1/2 C olive oil, divided
• 2 medium onions, slice 1/4" thick
• 4 stalks celery, sliced 3/4" thick
• 8 carrots, peeled and sliced 3/4" thick
• 6 medium backing potatoes, cut into 2" cubes
• 2/3 C fresh lemon juice
• 2/3 C chicken broth

1. Preheat oven to 500 degrees.
2. Clean the chickens and pat them dry. Pierce the lemons all over with a fork. Place a lemon inside the cavity of each chicken.
3. Mix salt, pepper oregano, garlic, and 1/4 C oil. Rub mix over chickens. Distribute the vegetables on the bottom of a large shallow roasting pan. Place chickens on top of vegetables, breast side up. Stir together lemon juice, broth, and remaining oil, pour over the chickens and vegetables. Roast, uncovered for 20 min. Turn the chickens and roast for 20 more min, basting every 10 min. Reduce heat to 450 and turn the chickens again. Roast for another 20 min, basting. Let the chicken rest for 10-15 min.

chicken fryers, lemons, salt, pepper, t, garlic, olive oil, onions, stalks celery, carrots, backing potatoes, lemon juice, chicken broth

Taken from www.epicurious.com/recipes/member/views/whole-roast-lemon-chicken-50076024 (may not work)