Herb-Roasted Chicken

two 3-1/2 to 4-pound chickens, rinsed and patted dry
5 tablespoons fresh lemon juice
5 small bay leaves
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried tarragon
1 1/2 teaspoons caraway seeds
1 teaspoon dried sage
1 teaspoon dried rosemary
1/4 teaspoon dried dill
4 Knorr beef bouillon cubes
2 whole lemons, pierccd all over with a skewer

In a roasting pan rub the chickens with 1 tablespoon of the lemon juice In a blender blend together the bay leaves, the thyme, the marjoram, the tarragon, the caraway seeds, the sage, the rosemary, the dill, the bouillon cubes, and the remaining 4 tablespoons lemon juice until the mixture forms a paste. Coat the chicken cavities with the paste, put 1 of the whole lemons in each cavity, and with kitchen string tie the chicken legs together. Season the chickens with pepper (do not add salt) and roast them in the middle of a preheated 450 degree oven for 30 minutes. Reduce the heat to 350 degrees and roast the chickens, basting them occasionally. for 1 hour more. Let the chickens stand for 15 minutes, transfer them to a cutting board, and carve them, discarding the strings and the lemons. Serve the chicken with the pan juxces. Serves 4-6.