Rinse the birds and pat dry. Rub generously with olive oil and crushed garlic. Sprinkle with rosemary, salt and pepper all over.
Place the chicken in a roasting pan, breast side up . Roast for about 45 mins at 375°, or until internal temperature reaches 175° and juices run clear.
- OR -
If you have a rotisserie in your oven, slide both birds onto the skewer , separating them with a small orange or lemon.. Cook using the oven's rotisserie settings until internal temperature reaches 175° and juices run clear. Place a pan filled with 1/2 cup water under the birds to catch the drippings.
Let the squab rest for 10 minutes before carving and serving.