Use oven mitts or a towel to hold and gently slide chickens off the hot cans.
2 (3-lb.) whole chicken
1/4 cup peanut oil
1/2 cup liquid steak seasoning
1 Tbsp. salt
1 Tbsp. chopped fresh rosemary
2 tsp. minced garlic
1 tsp. pepper
2 (12-oz.) cans ginger ale
Preheat the oven to 325*F.
Rinse chickens in cold water; pat dry. Place each chicken in a large zip-loc freezer bag.
Whisk together oil and next 5 ingredients. Pour evenly over chicken seal the bag and chill for 8 hours. Remove chicken from marinade.
Using a can opener, carefully remove lids from can of ginger ale. Remove one-fourth ginger ale from the cans and reserve for another use. Leaving remaining ginger ale in the can. Place cans in a lightly greased roasting pan. Place each chicken upright onto ginger ale can, fitting can into cavity. Pull legs forward to form a tripod, allowing chickens to stand upright.
Bake uncovered, for 1 hour and 40 minutes or until a meat thermometer inserted into thigh registers 170* and chickens are golden brown. Let stand 10 minutes; carefully remove the cans, before serving.