Whole Roast Lemon Chicken With Vegetables - cooking recipe

Ingredients

2 fryers, about 3 lb. each
2 large lemons
2 tsp. salt or to taste
1 tsp. pepper
1 Tbsp. dried oregano
4 cloves garlic, minced
1/2 c. olive oil, divided
2 medium onions, sliced 1/3-inch thick
4 stalks celery, sliced 3/4-inch thick diagonally
4 carrots, peeled and sliced 3/4-inch thick
6 medium baking potatoes, cut into 2-inch cubes
2/3 c. fresh lemon juice
2/3 c. chicken broth

Preparation

Pat insides and outsides of chickens dry, discarding excess fat.
Using a two-tined fork, pierce the lemons at 1/4-inch intervals.
Place a lemon in the cavity of each chicken and close the cavity with metal skewers.