2 whole chickens (2 lb. each)
1 tsp. salt
1/2 tsp. pepper
2 tsp. poultry seasoning
2 tsp. dried basil leaves
2 tsp. dried rosemary leaves
2 lemons, halved

1. Preheat oven to 425 degrees. Wash chickens well; dry on paper towels. Cut in half along breastbones; remove wing tips and backs.

2. In large, shallow baking pan, arrange chicken halves, skin side down, in single layer. Mix salt and rest of seasonings; sprinkle half over chicken. Bake, covered (with foil if pan does not have cover) for 30 minutes.

3. Remove cover. Turn chicken skin side up; sprinkle with rest of seasonings. Bake, uncovered, 20 to 30 minutes longer or until golden brown and tender.

4. Serve each chicken half with lemon to squeeze over top. Makes 4 servings; 350 calories each.

Note: If desired, run chickens under broiler 5 minutes for better browning.