Perfect Roast Chicken
Adapted from Ina Garten
2- 5-6 lb. Roasting Chickens
Freshly ground black pepper
1 head of garlic, cut in half, crosswise
Sprigs of Rosemary
2 lemons quartered
2 medium onions quartered
Preheat the oven to 425 degrees F.
Remove any excess fat, pin feathers and pat the outside dry. Generously salt and pepper the inside of the chickens. Stuff the cavities with sprigs of rosemary, quarters of lemons, onion and garlic. Brush the outside of the chickens with olive oil, and sprinkle salt and pepper again.
Roast the chickens for approximately 2 hours, or until the juices run clear when you cut between a leg and a thigh. Remove the chickens from the roasting pan an cover with aluminum foil for 20 minutes. Slice, serve and enjoy.