Roast chicken with rosemary, lemon, and honey

April 10, 2017

Inspired by our delicious Roasted Chicken with Rosemary Pill Pops, here is a quick and easy recipe for roast chicken with rosemary, lemon, and honey for pet parents! We love this recipe because it’s not overly complicated and cooks in about an hour.

Try it for your family and friends this weekend and let us know how it turned out in the comments section below or on our Facebook page!



Roast chicken with rosemary, lemon, and honey recipe

6 to 8 servings



6 ounces rosemary sprigs (about 2 large or 4 small bunches), divided

2-4 pound whole chickens

½ cup plus 2 tablespoons extra-virgin olive oil

¼ cup fresh lemon juice

2 tablespoons honey

2 lemons, 1 halved, 1 sliced into 8 ¼-inch rounds

1 pound shallots, peeled

Kosher salt and freshly ground black pepper



Preheat oven to 375. Line a large roasting pan with ¾ of rosemary sprigs. Place chickens on top.

Whisk ½ 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 ¼ 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 tbsp. oil.

Roast chickens, basting frequently with pan juice, for 45 minutes. Increase oven temperature to 425 and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165 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.




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