1. Combine the garlic with the lemon zest, cumin, coriander, a sprinkling of salt and pepper and half the olive oil. Set aside.

2. Remove giblets from their package inside the cavity of the chickens and scatter over bottom of a large roasting pan. Remove visible deposits of fat from around the chickens' leg cavities. Wash inside and out and pat dry. Rub plenty of salt and pepper into the walls of each chicken's interior cavity. Run your fingers under the skin of the breasts and legs of each chicken, separating it gently from the meat underneath. Rub the spice paste you made earlier under the skin of the chickens coating as much of the breast and leg meat as you can reach.

3. Rub the outside of the chickens with the remaining olive oil.

4. Place the chickens in the roasting pan, breast-side down and place in a preheated 400F oven for 30 minutes. Turn the chickens breast-side up. Squeeze the lemons all over the chickens and stuff the empty lemon halves into the cavities of the chickens along with the cilantro. Nestle any lemon halves that won't fit inside the chickens, between them.

5. Turn the oven down to 350F and continue roasting the chickens for another hour and a half, until a thermometer inserted into the thickest portion of the thigh registers 170F.

6. Rest for 10 minutes before carving into thigh, drumstick, wing, breast half and back sections.