Baked Lemon Chickens

Pat the spring chickens dry with paper towels and season inside and out with salt and pepper.

Heat the peanut oil in a large baking pan or roasting tin over medium heat until shimmering.

Place the chickens breast-side up in the hot oil, turning briefly to coat all sides with oil.

Scatter the chopped onions, red chilies, and crushed garlic around the chickens in the pan.

Pour the lemon juice evenly over the chickens and around the pan, then season everything with salt and pepper to taste.

Transfer the pan to a preheated 375°F (190°C) oven and bake uncovered for 40 minutes, basting the chickens with pan juices halfway through cooking.

Check that the chickens are cooked through by piercing the thickest part of the thigh with a skewer—juices should run clear.

Remove from the oven and garnish with chopped scallion, then serve the chickens with pan juices spooned over the top.