Roast Chicken and Veggie's with Lemon, Rosemary and Honey

Nothing smells better than a chicken roasting in the oven to give you that cozy & homey feeling.  Knowing you are in for a delicious dinner to come. 

You just can't go wrong with this easy go to meal.  I like to put the veggie's on a rack under chicken so it soaks up the chicken drippings without sitting in the fat.  Plus you can save the carcass and leftover chicken to make soup later during the week.

 

PREPARATION

• Preheat oven to 375°. Line with a roasting rack then strategically layer your vegetables and herbs on top of the rack. Place chickens on top.
• Whisk 1/2 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 1/4 cup lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chickens.
• Place 1 lemon half and 1 head of garlic not peeled inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chickens all over with salt and pepper. Place 4 lemon rounds on top of the chicken. Add 1/2 cup of water or broth to the bottom of pan to keep moist.
• Roast chicken, basting frequently with pan juices, 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, sweet onions, and lemon slices and serve in roasting pan.