Roast Chicken with Rosemary, Lemon, and Honey
- 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-inch rounds
- 1 pound shallots, peeled
- Kosher salt and freshly ground black pepper
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Lemons (2)
- Rosemary, sprigs (6 ounces)
- Shallots (1 pound)
- Meat
- 4-pound chickens (2)
- Cooking & Baking
- Honey (2 tablespoons)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (5/8 cup)
- Drinks
- Lemon juice, fresh (1/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published April 30, 2012 (9 months ago).
161 people saved this recipe.
