Lemon Herb Loaf Pan Chicken

• 2 whole Lemons, Quartered
• 4 cloves Elephant Garlic, Quartered (or 8 Cloves Of Regular Garlic)
• 10 sprigs Thyme, Rough-chopped (about 1/4 Cup)
• 5 sprigs Rosemary, Rough-chopped (about 1/4 Cup)
• 5 sprigs Sage, Rough-chopped (about 1/8 Cup)
• 13 cups Your Favorite Poultry Seasoning/Dry Rub, Divided
• 1- 1/2 cup Applesauce, No Sugar Added
• 1/4 cups Worcestershire Sauce
• 2 whole Chickens (2 1/2 To 3 Lbs Each)

1. Prepare your grill for indirect cooking over medium-high heat (350-375 degrees F).
2. Combine the lemons, garlic, herbs, and 1 tablespoon of the rub in a mixing bowl and stir to combine.
3. Combine the applesauce and Worcestershire sauce in a small bowl.
4. Remove the innards from each chicken, rinse them well, then pat the outside of each dry with paper towels.
5. Stuff each with half of the lemon, garlic and herb mixture.
6. Smear the entire outside of each chicken liberally with the applesauce mixture.
7. Coat the outside of each chicken equally with the remaining rub.
8. Set the chickens in the pan, facing in opposite directions.
9. Cook the chickens over indirect heat for 90 minutes.
10. Flip each chicken over in the pan and continue cooking for 30 minutes, or until the temperature in the thickest part of the thigh is 180 degrees F.
11. Flip each chicken over again, and continue cooking for 10 minutes.
12. Remove the pan from the grill, tent it with foil, and let the chickens rest for about 15 minutes.
13. Carve, serve and enjoy!
14. Note: You can do this in your oven.

lemons, garlic, thyme, rosemary, rub, no sugar, worcestershire sauce

Taken from tastykitchen.com/recipes/main-courses/lemon-herb-loaf-pan-chicken/ (may not work)