Roasted Chickens with Lemon and Orange

• Two 3 1/2-pound chickens
• Salt and freshly ground pepper
• 1 lemon, halved
• 1 orange, halved
• 8 garlic cloves
• 8 rosemary sprigs
• 8 thyme sprigs

1. Preheat the oven to 425.
2. Season the chickens all over with salt and pepper.
3. Stuff each chicken with a lemon and orange half, 2 garlic cloves and 2 sprigs each of rosemary and thyme.
4. Tie the legs together with kitchen string.
5. Set the chickens in a large roasting pan and tuck the remaining garlic cloves and rosemary and thyme sprigs between the legs.
6. Roast the chickens for about 1 1/4 hours, or until an instant-read thermometer inserted in the thickest part of a thigh registers 165.
7. Let the chickens rest for 10 minutes before carving.

chickens, salt, lemon, orange, garlic, rosemary, thyme

Taken from www.foodandwine.com/recipes/roasted-chickens-with-lemon-and-orange (may not work)