Roast Chicken with Rosemary, Lemon, and Honey

Name: Roast Chicken with Rosemary, Lemon, and Honey
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 kilograms chickens; 2 Tbsps honey; 8 servings Kosher salt and freshly ground black pepper; 59 milliliters fresh lemon juice; 2 lemons, 1 halved, 1 sliced into eight 1/4 rounds; 118 milliliters extra-virgin olive oil; 170 grams rosemary sprigs (about 2 large or 4 small bunches), divided; 454 grams shallots, peeled

Roast Chicken with Rosemary, Lemon, and Honey might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains approximately 87g of protein, 85g of fat, and Head to the store and pick up chickens, lemon juice, olive oil, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat oven to 375°F. Line a large roastingpan with 3/4 of rosemary sprigs.

Ingredients you will need

Rosemary

Equipment you will use

Oven

Placechickens on top.

Whisk 1/2 cup oil, lemon juice, and honeyin a small bowl to blend. Using your handsand beginning at the neck end of chicken,gently lift skin away from breast. Under skinof each chicken, rub 1/4 cup lemon mixtureinto meat.

Ingredients you will need

Lemon Juice

Meat

Lemon

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Whisk

Bowl

Drizzle remaining lemon mixtureall over outside of chickens.

Ingredients you will need

Chicken

Lemon

Place 1 lemon half and 1 shallot insideeach chicken cavity; stuff with remainingrosemary sprigs, dividing equally. Seasonchickens all over with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Shallot

Lemon

Placeremaining shallots around chickens; arrange4 lemon rounds on top of each chicken.

Ingredients you will need

Whole Chicken

Shallot

Lemon

Drizzle shallots and lemon rounds withremaining 2 tablespoons oil.

Ingredients you will need

Shallot

Lemon

Cooking Oil

Roast chickens, basting frequently withpan juices, for 45 minutes. Increase oventemperature to 425°F and continue roastinguntil an instant-read thermometer insertedinto the thickest part of the thigh registers165°F and skin is deep golden and crispy,about 10 minutes longer.

Ingredients you will need

Chicken

Equipment you will use

Kitchen Thermometer