- 2 whole 4-5 lb chickens (preferably free range and organic), washed and patted dry inside and outside
- 8-10 sprigs fresh sage, roughly chopped, stems and all (about 1 1/2 cups)
- 8 garlic cloves
- 1 large onion, quartered
- 2 organic lemons, zested and quartered
- 4 tsp sea salt
- lemon zest (from above mentioned lemons)
- 1/2 tsp paprika
- 1/2 tsp freshly ground black pepper
- 2 Tbs olive oil
Place each chicken in its own roasting pan.
In a small bowl, mix together the salt, lemon zest, paprika, and black pepper. Rub 1/4 of the mixture inside the cavity of each chicken. Next, place half the sage and garlic cloves into each cavity, followed by 2 onion quarters, 4 lemon quarters for each chicken (it'll be a tight fit, but mash it all in there).
Drizzle 1 Tbs olive oil over each chicken and rub around to coat. Next, divide the remaining zest and seasoning mixture evenly between both chickens and rub that around, too.
Tie the legs together (I use the abundance of twist ties I have lying around).
Each chicken should look like this:
After about 2 hours, use a large spoon and baste the chickens with the juices in the pan. If you want to, you can baste it one more time before it's done, but it's probably not necessary.
Cook for about 3 hours, or until the chicken tests as done. Remove from the oven and allow to rest about 15 minutes before cutting.
