Roast Chicken with Rosemary, Lemon, and Honey

Ingredients for Roast Chicken with Rosemary, Lemon, and Honey

• 170g rosemary sprigs (about 2 large or 4 small bunches), divided

• 900g chickens

• 120ml plus 2 tablespoons extra-virgin olive oil

• 60ml de jugo de limón fresco

• 2 cucharadas de miel

• 2 lemons, 1 halved, 1 sliced into eight 1/4" rounds

• 450g shallots, peeled

• Sal kosher y pimienta negra recién molida

Preheat oven to 191°C. Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.

Whisk 120ml 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 60ml 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 tablespoons oil.

Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 218°C and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 74°C 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.

Descargo de responsabilidad

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