Roast Chicken With Lemon, Honey And Rosemary

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 ounces rosemary sprigs, divided (about 2 large or 4 small bunches)
• 2 whole chickens
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons honey
• 2 lemons, 1 halved, 1 sliced into eight 1/4-inch rounds
• 1 lb shallot, peeled
• kosher salt & freshly ground black pepper

Recipe

• 1 preheat oven to 375°f line a large roasting pan with 3/4 of rosemary sprigs. place chickens on top.
• 2 whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. using your hands and beginning at the neck end of chicken, gently lift skin away from breast. under skin of each chicken, rub 1/4 cup lemon mixture into meat. drizzle remaining lemon mixture all over outside of chickens.
• 3 place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. season chickens all over with salt and pepper. place remaining shallots around chickens; arrange 4 lemon rounds on top of each chicken. drizzle shallots and lemon rounds with remaining 2 tablespoons oil.
• 4 roast chickens, basting frequently with pan juices, for 45 minutes. increase oven temperature to 425°f and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°f and skin is deep golden and crispy, about 10 minutes longer.
• 5 spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan.