Roast Chicken with Rosemary, Lemon, and Honey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Roasting the birds over rosemary sprigs imparts a surprising amount of flavor. Ingredients:
6 ounces rosemary sprigs (about 2 large or 4 small bunches), divided |
2 4-pound 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 rounds |
1 pound shallots, peeled |
kosher salt and freshly ground black pepper |
Directions:
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.
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