Italian Roasted Chicken

• 2 (3 1/2-pound) whole chickens
• Cooking spray
• 8 thyme sprigs
• 1/2 (1-ounce) package fresh sage
• 2 tablespoons minced fresh garlic (about 6 cloves)
• 1 tablespoon olive oil
• 2 teaspoons freshly ground black pepper
• 1 teaspoon kosher salt
• 2 lemons, halved
• 3/4 cup water

1. Preheat oven to 400u0b0.
2. Remove skin from chickens; reserve skin for Dinner Discard necks and giblets. Place chickens on the rack of a broiler pan coated with cooking spray.
3. Chop herb leaves; place stems in cavities. Combine leaves, garlic, and oil in a small bowl. Spread oil mixture evenly over chickens. Sprinkle chickens with pepper and salt. Squeeze lemon juice over chickens; place lemon halves in cavities. Secure chicken legs with twine.
4. Pour 3/4 cup water into bottom of broiler pan. Bake at 400u0b0 for 1 hour and 20 minutes or until a ther-mometer inserted in thigh registers 165u0b0. Let stand ?15 minutes. Remove meat from bones. Reserve bones for stock in Dinner 3; reserve meat from 1 chicken for Dinner
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chickens, cooking spray, thyme, fresh sage, fresh garlic, olive oil, freshly ground black pepper, kosher salt, lemons, water

Taken from www.myrecipes.com/recipe/italian-roasted-chicken (may not work)