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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

ROAST CHICKEN WITH ROSEMARY, LEMON AND HONEY Recipe

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This recipe for ROAST CHICKEN WITH ROSEMARY, LEMON AND HONEY is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz rosemary sprigs
2 4 lb chickens
½ cup oil
¼ cup lemon juice
2 tablespoons honey
2 lemons, halved, 1 sliced into ¼’ rounds
1 lb shallots, peeled
kosher salt, black pepper
Directions:
Directions:
Preheat oven to 375. Line roasting pan with rosemary sprigs, place chicken on top.

Whisk ½ cup oil, lemon juice, and honey in small bowl. Rub ¼ cup of mixture under skin and on meat. Drizzle remaining mixture over chicken.

Place 1 lemon round and 1 shallot inside cavity, stuff with rosemary. Season with salt and pepper. Place remaining shallots around chicken, and place lemon round on each piece. Drizzle with 2 tablespoons oil.

Roast chicken, basting regularly for 45 minutes, increase oven heat to 425 and bake until thermometer reads 165. Spoon juices from pan over chicken and serve

 

 

 

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