Roasted Chickens with Lemon and Orange

Ingredients

1. Two 3 1/2-pound chickens
2. Salt and freshly ground pepper
3. 1 lemon, halved
4. 1 orange, halved
5. 8 garlic cloves
6. 8 rosemary sprigs
7. 8 thyme sprigs

1. Preheat the oven to 425°. Season the chickens all over with salt and pepper. Stuff each chicken with a lemon and orange half, 2 garlic cloves and 2 sprigs each of rosemary and thyme. Tie the legs together with kitchen string. Set the chickens in a large roasting pan and tuck the remaining garlic cloves and rosemary and thyme sprigs between the legs.
2. 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°. Let the chickens rest for 10 minutes before carving.