Recipe for Perfect Roasted Lemon,Honey and Rosemary chicken

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Roasted Lemon,Honey and Rosemary chicken

To cook Roasted Lemon,Honey and Rosemary chicken you need 8 ingredients and 5 steps. Here is how you do that.

Ingredients of Roasted Lemon,Honey and Rosemary chicken :

You need rosemary sprigs (about 2 large or 4 small bunches), divided.

Use 2 to 4lbs whole chickens.

Prepare extra-virgin olive oil.

Provide fresh lemon juice.

Provide honey.

Use lemons, 1 halved, 1 sliced into eight 1/4-inch rounds.

Use shallots, peeled.

Provide Kosher salt and freshly ground black pepper.

Short Tips:

Sometimes all the dish needs could be a squeeze of lemon to require it to the next level. To get most of the juice out of citrus, roll it on a chopping board before slicing in.

step by step :Roasted Lemon,Honey and Rosemary chicken

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..

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 Tbsp. oil..

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..

Spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan..

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