Rosemary Lemon Twin Roast Chickens For The Grill - cooking recipe

Ingredients

2 (3 -4 lb) whole chickens
2 lemons
2 garlic cloves, peeled
1 1/2 teaspoons dried rosemary (or to taste)

Preparation

Early in the day unwrap chickens, remove giblets, and singe any pinfeathers.
Place the chickens into a roasting pan (an 11x13 baking pan works well), nested together in opposite directions.
Cut the lemons in half. Squeeze the juice all over the chickens, reserving the empty shells as you finish with them.
Put half a lemon into each chicken's cavity.
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.
Sprinkle the chickens with the dried rosemary. Refrigerate several hours to let the flavors permeate the meat.
Turn on the grill's two end burners leaving the center burner unlit. Set the chicken pan in the center and close the lid.
Adjust the flame so that the thermometer on the lid reaches and holds about 325-350.
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.
Roast another 30-45 minutes or until the chicken is just barely cooked. Timing may vary due to individual grills' characteristics.
Let sit for 10-15 minutes before serving so that the juices can settle.
This makes very good cold chicken for sandwiches or chicken salad so don't hesitate to make the second chicken.
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.
While the chicken sits you might like to make Recipe #222171 and Recipe #231477 to complete the meal. :).