To Prepare Chickens for Rotisserie:
Combine chopped garlic, rosemary, and thyme with the zest of one lemon in a small bowl. Add olive and stir in order to make a runny paste. Using your hands rub the herb mixture all over the chickens covering evenly. Cut the zested lemon into slices. Divide and stuff each of the chickens with the lemon slices, parsley, whole garlic cloves and thyme.
Slide each of the chicken on to the spit rod so that the legs are pointed out. Slide the forks onto each end securing them with there thumb screws. Using butcher’s twine securely tie the legs and wings to the forks.
Season the chickens with salt and pepper. Place the spit rod on the on grill making sure it is securely seated in the rotisserie rack and motor. Place the basting pan underneath the chickens. Turn On the rotisserie motor and set the rotisserie burner to medium high. Close the lid and cook the chickens until a thermometer registers the leg and thigh meat at a temperature of 160 degrees. (Approximately 1 hour and 15 minutes)
When chickens are finished cooking, carefully remove the spit rod and place on cutting board. Snip the butcher’s twine with a pair of scissors and remove the forks. Sever the chickens whole on a platter or cut them into quarters.