Recipe: Tasty Roasted Lemon,Honey and Rosemary chicken

Roasted Lemon,Honey and Rosemary chicken.

Roasted Lemon,Honey and Rosemary chicken You can cook Roasted Lemon,Honey and Rosemary chicken using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Roasted Lemon,Honey and Rosemary chicken

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

Roasted Lemon,Honey and Rosemary chicken instructions

  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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