How to Make Award-winning Roasted Lemon,Honey and Rosemary chicken

Roasted Lemon,Honey and Rosemary chicken.

Hello everybody, it's John, welcome to my recipe page. Today, we're going to make a distinctive dish, roasted lemon,honey and rosemary chicken. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Roasted Lemon,Honey and Rosemary chicken is one of the most popular of current trending meals on earth. It's enjoyed by millions daily. It is easy, it's quick, it tastes yummy. They're fine and they look wonderful. Roasted Lemon,Honey and Rosemary chicken is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have roasted lemon,honey and rosemary chicken using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Lemon,Honey and Rosemary chicken:

1. {Take 6 oz of rosemary sprigs (about 2 large or 4 small bunches), divided.
2. {Get 1 of 2 to 4lbs whole chickens.
3. {Prepare 1/2 cup of extra-virgin olive oil.
4. {Get 1/4 cup of fresh lemon juice.
5. {Prepare 2 tbsp of honey.
6. {Take 2 of lemons, 1 halved, 1 sliced into eight 1/4-inch rounds.
7. {Prepare 1 lb of shallots, peeled.
8. {Get 1 of Kosher salt and freshly ground black pepper.

Instructions to make Roasted Lemon,Honey and Rosemary chicken:

1. Preheat oven to 375°. Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top. 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..
2. 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..
3. Place remaining shallots around chickens; arrange 4 lemon rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 Tbsp. oil..
4. Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425° and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165° 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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