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1
Grate the zest from the lemons and place in a small bowl.
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2
Set aside the zested lemons.
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3
Stir sumac, salt, pepper, cinnamon and allspice into the lemon zest.
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4
Stir in 3 tablespoons of the olive oil and the garlic.
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5
The mixture should feel like wet sand.
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6
Rub it all over the chickens, including inside the cavity.
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7
Divide thyme bunch in half and place in the chicken cavities.
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8
Place chickens on a roasting rack set over a rimmed baking sheet, and let marinate, uncovered, in the refrigerator for at least 1 hour or up to 24 hours.
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9
When ready to roast, let chickens come to room temperature for 30 minutes.
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10
Heat oven to 450 degrees.
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11
In a large roasting pan, toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tablespoons water.
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12
Spread out plum mixture evenly over the bottom of the pan.
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13
Place chickens on the rack over the plums in the pan.
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14
Roast for 30 minutes.
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15
Meanwhile, squeeze 1 tablespoon juice from reserved lemon and mix it with remaining 1 tablespoon olive oil.
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16
Drizzle this over the chicken, then continue to roast until the birds are golden-skinned and cooked through, about 30 to 45 minutes longer.
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17
Let chickens rest, covered lightly with foil, for 10 minutes.
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18
Carve and serve with the plums and more thyme for garnish.
