Instructions: * Note: Instead of using lemons, you may substitute oranges or a combination of citrus.

Heat oven to 375 degrees.

Under cold running water, wash chickens inside and out; pat dry with a paper towel. Generously season inside and out with salt and pepper.

Roughly chop 2 sprigs rosemary. Remove zest from lemons, halve lemons and juice. In a medium bowl, mix together honey, butter, chopped rosemary, lemon juice, and lemon zest. Set aside.

Combine lemon halves, remaining 4 sprigs rosemary, garlic, and onion; divide among four birds, and fill cavities. Using a pastry brush, coat outside of birds with lemon-honey glaze. Place birds in a large roasting pan on rack positioned in middle of oven. Baste every 15 minutes, and brush with any remaining glaze.

Roast until an instant-read thermometer inserted into deepest part of breast registers 180 degrees and juices run clear when pierced with a knife, about 1 hour. Serve hot or at room temperature.

Serves 12 to 14.

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