准备

• Finely grate the zest from the lemons. In a food processor or mini chopper, combine the zest with the 2 Tbs. salt, the rosemary, and black pepper. Pulse several times to combine.
• Sprinle each chicken with this salt mixture both inside and outside the cavity and between the skin and the breast meat (use your fingers to gently open up a pocket between the two). Cut 1 of the lemons in half and stuff a half in the cavity of each bird. Reserve the remaining lemon for another use. Set the chickens on a wire rack atop a rimmed baking sheet, and refrigerate uncovered for at least 4 hours and up to 24 hours.

• About 30 minutes before you’re ready to roast the chickens, set an oven rack in the middle position and heat the oven to 425°F. Take the chickens out of the refrigerator and brush the butter uniformly over the skin. Sprinkle each chicken with 1/2 tsp. salt. Set each chicken, breast side up, on 1 or 2 racks (preferably a nonadjustable V-rack) in a large roasting pan. Let the chickens rest at room temperature while the oven heats.
• 烤鸡，直到乳房变褐色且酥脆，大约40分钟。轻轻翻转每只鸡肉（我喜欢用钳子抓住腔的内部和鸟的侧面），然后烤直到即时阅读的温度计插入大腿最厚的寄存器165°F至170°F，约20分钟更多的。静置5分钟，然后将其中一只鸡肉弄成碎片。

• Find more recipes like this one in150件事用烤鸡制作, byFine Cookingcontributing editor Tony Rosenfeld. Get two meals in one, with 50 ideas for roasting the bird, plus recipes for casseroles, soups, stews, wraps, salads and more using the leftovers.