Grate colored part only from lemon peel
and set aside.
Squeeze juice from lemons; set aside.
In a large bowl, combine olive oil,
lemon juice and grated peel,
garlic, salt and pepper.
Add chickens, coat well with marinade
and refrigerate, covered, overnight.
Preheat oven to 400F.
Place chickens in a large roasting pan.
Put rosemary sprigs and garlic from the
marinade in the cavities of the chickens.
Surround chickens with potato halves and
olives and drizzle marinade over all.
Basting occasionally, roast chickens until
juices run clear when thickest part of
thigh is pricked with a knife, about 1 hour.
Let rest a few minutes before carving.
Makes 4-6 servings.