Name: Roast Chicken with Rosemary, Lemon, and Honey
Yield: 6 to 8 Servings
Ingredients: 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

Roasting the birds over rosemary sprigs imparts a surprising amount of flavor.

Recipe notes