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Roast Lemon & Coriander Chicken

Ingredients: 6 1 lemon -- zest only 1 Tablespoon(s) coriander 2 chicken (4 lb each) 3 lemon -- halved 8 sprigs cilantro Directions: Make a spice paste by combining the garlic, lemon zest, cumin, coriander, salt, pepper, and halve the olive oil. Set aside. Preheat the oven to 400. Remove the giblets from the package inside the cavity of the chickens and scatter over the bottom of a large roasting pan. Remove visible fat from around the cavities. Wash inside and out and pat dry. Rub plenty of salt and pepper into the walls of the cavitites. Run your fingers under the skin of the breasts and legs of each chicken, gently separating it from the meat. Rub the spice paste under the skin, coating as much of the meat as you can reach. Rub the outside of the chicken, breast side down, in the roasting pan. Roast for 30 minutes. Turn the chickens breast side up. Squeeze the lemons all over the chickens and stuff the empty lemon halves into the cavities of the chickens along with the cilantro sprigs. Reduce the oven temp to 350 and continue roasting the chickens for another 1 1/2 hours. Let rest for 10 minutes before carving. Cut chicken into thigh, drumstick, wing, breast half and back sections. Serve 2 breasts, 2 drumsticks and 2 thighs. Reserve 2 backs, 2 thighs and 4 wings for Lemon Chicken Couscous. Reserve at least 1/2 cup drippings for Lemon Chicken Couscous.
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