Roast Chicken With Lemon Honey And Rosemary

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From epicurious

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Steps

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Preheat oven to 375f line a large roasting pan with 3 / 4 of rosemary sprigs.

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Place chickens on top.

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Whisk 1 / 2 cup oil , lemon juice , and honey in a small bowl to blend.

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Using your hands and beginning at the neck end of chicken , gently lift skin away from breast.

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Under skin of each chicken , rub 1 / 4 cup lemon mixture into meat.

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Drizzle remaining lemon mixture all over outside of chickens.

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Place 1 lemon half and 1 shallot inside each chicken cavity.

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Stuff with remaining rosemary sprigs , dividing equally.

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Season chickens all over with salt and pepper.

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Place remaining shallots around chickens.

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Arrange 4 lemon rounds on top of each chicken.

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Drizzle shallots and lemon rounds with remaining 2 tablespoons oil.

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Roast chickens , basting frequently with pan juices , for 45 minutes.

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Increase oven temperature to 425f and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165f and skin is deep golden and crispy , about 10.

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Ingredients

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rosemary sprigs, whole chickens, olive oil, fresh lemon juice, honey, lemons, shallot, salt & freshly ground black pepper