Lemon Roasted Chickens

This recipe is "rockin' awesome" and great for a big family meal! It fills your house with an incredible lemon-thyme aroma, and the chickens come out beautifully browned like you see in the magazines. Oven roasted veggies are a great side dish.

2 whole chickens (skin on - approx 5 lbs. each)
6 lemons
fresh herbs (any mixture of rosemary, thyme, sage, parsley, oregano)

Marinade:
1 c. dijon mustard
1/2 c. soy sauce
1/2 c. fresh lemon juice (don't discard rinds)

1. Preheat oven to 425*.
2. Clean chickens with water (removing any parts from cavity) and pat dry. Place each chicken in its own roasting pan. (I like to use the 9x13 disposable aluminum pans for easy clean-up.)
3. Stuff chicken cavities with lemon rinds and most of fresh herbs.
4. Pour marinade over chickens. Add cracked pepper and remaining herbs over top of chickens.
5. Place oven thermometer in meaty part of chickens and cover with aluminum foil. Place on lower rack of oven. Bake 1 1/2 hours, then remove foil. Baste chickens with juices and return to oven uncovered. Keep basting every 15 minutes until thermometer in chickens reads 180* (approx 45 min).