1 bunch fresh parsley, thyme, rosemary, or oregano
Instructions
Heat the oven to 400°F, with a rack in the lower third. Put a large roasting pan on the rack. While the oven heats, trim the excess fat from the chickens, remove the neck and giblets, pat the chickens dry with a paper towel, rub the outsides with the oil, and sprinkle with salt and pepper. Cut the lemons in half. Put half the herbs in the cavity of one chicken and half in the other. Put 2 lemon halves in each chicken.
When the pan is scorching hot, 10 or 15 minutes longer, carefully put the chickens in the oven breast side up and not touching, if possible. Roast, undisturbed, until an instant-read thermometer inserted in the thickest part of the thigh reads at least 155°F or until the juices run clear when you cut into a thigh down to the bone, 40 to 60 minutes, depending on the size of the chickens. If one is ready before the other, remove it so it doesn’t overcook. Carefully remove the pan from the oven.
One at a time, tip the birds to let the juices from the cavity flow into the pan, then transfer the chickens to a cutting board to rest for at least 5 minutes. Remove the lemon halves from the cavities. Add about 1/2 cup water to the roasting pan, scrape any browned bits off the bottom, and pour the juices into a small saucepan. Squeeze in the juice from one lemon half. Let the pan juices sit for a few minutes; use a spoon to skim off some of the fat that rises to the top, then bring the mixture to a boil and cook until slightly thickened and reduced, about 5 minutes. Taste and adjust the seasoning, adding more lemon if you like.
Carve one bird and serve it with the warm pan juices. Let the other bird cool completely before covering tightly and transferring to the fridge along with any leftover sauce. Use the meat for meals throughout the week, and save the carcasses in the freezer for up to 3 months to make chicken stock.