Step 1

Preheat the oven to 450°F.

Step 2

Whisk together brine solution and submerge the chickens. Brine in the refrigerator a minimum of 8 hours.

Step 3

Remove the chickens from the brine and dry well with a paper towel. Place both chickens on a wire rack on top of a sheet pan lined with aluminum foil.

Step 4

Gently lift the skin from the chicken breasts and legs. Evenly distribute the garlic butter between the skin and meat and on top of the skin. Add the lemon, garlic and fresh herbs inside the carcass. Season the outside skin and inside the carcass with poultry seasoning, salt and pepper. If you'd like, drizzle olive oil on the outside skin.

Step 5

Bake the chicken for 20 minutes, then lower the heat to 350°F and bake an additional 35-40, or until the breast registers with an internal temp of 165°F. In Dixie Stampede fashion, eat it with your fingers while it’s hot!