Roast Chicken With Lemon, Honey and Rosemary

• ounces rosemary sprigs, divided (about 2 large or 4 small bunches)↗6 ounces
• whole chickens2
• cup plus 2 tablespoons extra-virgin olive oil1⁄2 cup plus 2 tablespoons
• cup fresh lemon juice↗1⁄4 cup
• tablespoons honey↗2 tablespoons
• lemons, 1 halved, 1 sliced into eight 1/4-inch rounds↗2
• lb shallot, peeled↗1 lb
• kosher salt & freshly ground black pepper

Step-by-step instructions

1. 1

   Preheat oven to 375°F Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan.