This is a nice dish when you have company. You will need:
Two small chickens (enough for four or five adults)
Two big lemons (with which the chickens will be stuffed)
Garlic, garlic, garlic
Potatoes--any variety you like
Red bell peppers (and some yellow or orange ones, too, if you like)
White wine (half a cup or so)
Wash and slice the potatoes; peel away any unsightly areas but keep most of the skin. Peel carrots and slice. Put both in pot of boiling water (with a dash of salt) and let cook until you can poke the potatoes with a fork--but not until they or the carrots are soft.
Meanwhile, put in a frying pan a tablespoon or more of olive oil, let that get hot, and then add sliced bell peppers and garlic. Sauté until tender.
Drain the potatoes and the carrots and put in a large baking dish. Add the peppers and garlic. Mix. Sprinkle garlic salt over all. Rinse the chickens and place them on top of the potatoes and vegetables. Rinse the lemons, poke a few slits in them, and stuff one into each chicken. Stuff into the chicken (with the lemon) a clove or two of fresh garlic and a sprig or two of rosemary. Add rosemary to the vegetable mixture. Sprinkle garlic salt (and, if you like, pepper or lemon pepper) over the chickens.
Bake at 180º C (about 375ºF) for about 70 minutes--possibly 90 and possibly more; depends on how big the chickens are. You can baste everything with white wine about halfway through, if things are looking dry, and you can turn the potatoes and vegetables over with a large spoon from time to time.
There are variations--you could add red onions to the bell pepper mix, or you could use zucchini instead, or add it. Rosemary, lemon, and garlic remain the dominant flavors, and just think what vegetables go well with those flavors.
Serve the dish with chilled white wine.