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1
Early in the day unwrap chickens, remove giblets, and singe any pinfeathers.
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2
Place the chickens into a roasting pan (an 11x13 baking pan works well), nested together in opposite directions.
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3
Cut the lemons in half. Squeeze the juice all over the chickens, reserving the empty shells as you finish with them.
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4
Put half a lemon into each chicken's cavity.
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5
Twist each garlic clove a bit to crack it and release the flavor and put one into each chicken cavity. Put the other lemon halves into the cavities.
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6
Sprinkle the chickens with the dried rosemary. Refrigerate several hours to let the flavors permeate the meat.
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7
Turn on the grill's two end burners leaving the center burner unlit. Set the chicken pan in the center and close the lid.
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8
Adjust the flame so that the thermometer on the lid reaches and holds about 325-350.
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9
Let chickens cook for about about an hour, checking occasionally. Very carefully use a pair of tongs to lift each chicken and turn it around so that the legs that were toward the center are now towards the outside.
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10
Roast another 30-45 minutes or until the chicken is just barely cooked. Timing may vary due to individual grills' characteristics.
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11
Let sit for 10-15 minutes before serving so that the juices can settle.
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12
This makes very good cold chicken for sandwiches or chicken salad so don't hesitate to make the second chicken.
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13
Note: You could do this on a charcoal grill that has a lid but you will need a second grill to provide fresh coals and you will have to manage the coals carefully.
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14
While the chicken sits you might like to make Recipe #222171 and Recipe #231477 to complete the meal. :).
