Classic Double Roast Chickens

• 4 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 (4- to 5-lb.) whole chickens
• 2 lemons, halved
• 2 fresh rosemary sprigs
• 1 tablespoon olive oil
• Vegetable cooking spray

1. Preheat oven to 375u0b0. Stir together salt and pepper. If applicable, remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.
2. Sprinkle 1/2 tsp. salt mixture inside cavity of each chicken. Place 2 lemon halves and 1 rosemary sprig inside cavity of each chicken. Rub 1 1/2 tsp. olive oil into skin of each chicken. Sprinkle with remaining salt mixture; rub into skin. Tuck chicken wings under, if desired. Lightly grease a wire rack in a 17- x 12-inch jelly-roll pan with cooking spray. Place chickens, breast sides up and facing in opposite directions (for even browning), on wire rack.
3. Bake at 375u0b0 for 1 1/2 hours or until a meat thermometer inserted in thigh registers 180u0b0. Cover and let stand 10 minutes before slicing.

kosher salt, freshly ground black pepper, lemons, rosemary sprigs, olive oil, vegetable cooking spray

Taken from www.myrecipes.com/recipe/classic-double-roast-chickens (may not work)