Roast Chicken with Rosemary, Lemon, and Honey
Roast Chicken with Rosemary, Lemon, and Honey is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 375°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 375°F.
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 tablespoons oil.
Roast chickens, basting frequently with pan juices, for 45 minutes.
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.
Spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.