Roast Chicken with Rosemary, Lemon, and Honey Recipe | Epicurious

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" rounds
• 1 pound shallots, peeled
• Kosher salt and freshly ground black pepper