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Roast Chicken with Rosemary, Lemon, and Honey

Melia Marden
  • minutes
  • Serves 6 to 8

INGREDIENTS

2

chickens

2

Lemons

6 oz

Rosemary, sprigs

1 lb

Shallots

2 tbsp

Honey

1/4 cup

Lemon juice, fresh

1

Kosher salt and freshly ground black pepper

5/8 cup

Olive oil, extra-virgin