Ingredients

3 chickens, about 3-4 pounds each
Zest from 6 lemons
Juice from 6 lemons
3 tablespoons dried rosemary or 9 tablespoons fresh diced rosemary
3 tablespoons salt
3 tablespoons pepper
6 lemons, quartered
6 tablespoons lemon juice
Kale, fresh rosemary and lemon wedges for garnish

Directions

Rub chickens inside and out with the lemon zest and juice, rosemary, salt and pepper. Insert two quartered lemons in each chicken cavity.

Cook 45 minutes at 400 degrees (14 coals under and 18 coals on top). Inject the breast and legs of the chicken with the remaining 6 tablespoons of lemon juice, using a syringe.

Continue cooking until the chicken reaches 180 degrees (about 45 more minutes.)

Serve on a Dutch oven lid and garnish with kale, fresh rosemary and lemon wedges.