Name: Lemon-Pepper Roast Chicken
Ingredients: 4 tablespoons lemon-pepper seasoning; 3 tablespoons garlic salt; 1 tablespoon ground black pepper; 1 tablespoon dried thyme; 1 teaspoon salt; 3 lemons; 2 (3 1/2) pound frozen whole chickens - thawed, rinsed, and dried; 6 large green onions, green parts only, chopped; 2 stalks celery, roughly chopped; 2 cloves garlic, peeled; cooking string

Ingredients

4 tablespoons lemon-pepper seasoning
3 tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon dried thyme
1 teaspoon salt
3 lemons
2 (3 1/2) pound frozen whole chickens – thawed, rinsed, and dried
6 large green onions, green parts only, chopped
2 stalks celery, roughly chopped
2 cloves garlic, peeled
cooking string

Steps

Preheat the oven to 350 degrees F (175 degrees C).
Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl; set aside. Slice 2 lemons into rounds for stuffing; reserve 1 lemon for juice.
Place 2 chickens in a roasting pan, not touching. Evenly squeeze 1 lemon over both chickens to coat. Divide sliced lemons, green onions, celery, and garlic in half; stuff into each chicken cavity. Tie legs together using cooking string, making sure legs are facing up. Pat spice rub all over chickens.
Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan; baste chicken with juices. Continue to bake, basting often, 50 minutes more. Increase oven temperature to 375 degrees F (190 degrees C); continue to baste and bake until juices run clear and chickens are no longer pink in centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C).