Ingredients for Roast Chicken With Lemon Honey And Rosemary
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How to Make Roast Chicken With Lemon Honey And Rosemary
- Preheat oven to 375°F (190°C). Line a large roasting pan with 3/4 of the rosemary sprigs.
- Place the chickens in the roasting pan on top of the rosemary.
- In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup lemon juice, and 1/4 cup honey until well blended.
- Gently loosen the skin from the breast of each chicken, starting at the neck end.
- Rub 1/4 cup of the lemon-honey mixture under the skin of each chicken breast.
- Drizzle the remaining lemon-honey mixture all over the outside of the chickens.
- Place one lemon half and one halved shallot inside the cavity of each chicken.
- Stuff the remaining rosemary sprigs evenly into the chicken cavities.
- Season the chickens generously with salt and pepper.
- Arrange the sliced shallots around the chickens in the roasting pan.
- Place 4 lemon rounds on top of each chicken.
- Drizzle the shallots and lemon rounds with the remaining 2 tablespoons of olive oil.
- Roast the chickens for 45 minutes, basting frequently with the pan juices.
- Increase oven temperature to 425°F (220°C). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the skin is deep golden and crispy, about 10-15 minutes more.
- Spoon the pan juices over the chickens, shallots, and lemon slices before serving directly from the roasting pan.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
25g
Fat
117g
Carbs
8g
