Whole Roast Chicken with Rosemary, Lemon, and Honey on a plate

YIELD: Makes 6 to 8 servings

INGREDIENTS

  • 6 ounces rosemary sprigs (about 2 large or 4 small bunches), divided
  • 2 4-pound chickens
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons honey
  • 2 lemons, 1 halved, 1 sliced into eight 1/4″ rounds
  • 1 pound shallots, peeled
  • Kosher salt and freshly ground black pepper

PREPARATION

  1. Preheat oven to 375°F.
  2. Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.
  3. Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend.
  4. 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.
  5. 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.
  6. Roast chickens, basting frequently with pan juices, for 45 minutes.
  7. Increase oven temperature to 425°F and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F and skin is deep golden and crispy, about 10 minutes longer.
  8. Spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan.