Honey-Lemon Marinated Roast Chicken
We had the Honey-Lemon Marinated Roast Chicken. This needs to marinate overnight, but in this case, the chicken actually marinated for 2 days because a rainstorm altered our dinner plans and this got bumped to this night. We had Fava Beans & Greens with Garlic-Lemon-Chile Breadcrumbs alongside the chicken. For dessert we had an Easy Berry Charlotte, which is a make-ahead dessert that I put it together the day before.
- 3 to 4 tablespoons good-quality honey
- Grated zest and juice of 2 lemons
- 1/2 cup EVOO
- 6 cloves spring garlic, pasted
- 1 large shallot, grated
- 1 rounded tablespoon Rachael Ray Perfect Poultry Seasoning
- 1 or 2 tablespoons fresh rosemary leaves, finely chopped
- 2 roasting chickens
- 6 shallots, 4 coarsely chopped, 2 halved for the roasting pan
- 2 lemons, 1 halved, 1 sliced for garnish
- 4 cloves spring garlic
- 4 long sprigs rosemary
Make the marinade: In a medium bowl, whisk together the honey, lemon zest, lemon juice, EVOO, garlic, shallot, my poultry seasoning (or you could use salt and pepper), and rosemary.
Prepare the chickens: Stuff each chicken with half of the coarsely chopped shallots and a lemon half. Tie the legs together and push back the wings. Place them in a large brining/marinating bag, pour the marinade over them, and let them hang out overnight (we actually let this go for another day and night).
Preheat the oven to 375°F. Fill a roasting pan with the halved shallots the garlic, and rosemary stems. Set the birds on top and drizzle in the marinade. Roast for 1 hour.
Increase the oven temperature to 425°F and roast for 20 to 25 minutes longer, or until juices run clear and the internal temperature is about 160°F when you remove it from the oven—it will increase to 5° to 10°F as it sits. Serve garnished with sliced lemons on top.