Remove skin from chickens; reserve skin for Dinner Discard necks and giblets. Place chickens on the rack of a broiler pan coated with cooking spray.
Chop herb leaves; place stems in cavities. Combine leaves, garlic, and oil in a small bowl. Spread oil mixture evenly over chickens. Sprinkle chickens with pepper and salt. Squeeze lemon juice over chickens; place lemon halves in cavities. Secure chicken legs with twine.
Pour 3/4 cup water into bottom of broiler pan. Bake at 400° for 1 hour and 20 minutes or until a thermometer inserted in thigh registers 165°. Let stand ?15 minutes. Remove meat from bones. Reserve bones for stock in Dinner 3; reserve meat from 1 chicken for Dinner
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