6 3-4 pound chickens 12 lemons 3 bunches thyme 1/2 cup extra virgin olive oil (separated) Salt and fresh pepper
For Roasted Chicken: Stuff each chicken with 2 lemons and a half a bunch of thyme. Rub the skin with olive oil, salt, and fresh ground pepper. Roast at 350 degrees F for 45-60 minutes, or until the internal temperature comes to 165 degrees F. Let rest, remove the meat from the bones and set aside.
6 cups mayo 6 jalapeños (seeded and minced) Juice and zest of 4 limes 1 bunch basil (leaves only/chiffonade)
Jalapeño Mayo: Combine the mayo, jalapeños, lime juice, zest, and basil. Mix well to combine.