Recipe Directions

Preheat the oven to 400°F.

Place the onions,carrots,celery and garlic on the bottom of the Emerilware Hard Anodized Roasting Pan. Combine the salt and white pepper and season the cavities of the chickens with 1/2 tablespoon each of the salt and pepper blend. Place a reserved lemon half,and 2 sprigs of thyme in the cavity of each chicken and truss/tie the chickens with butcher’s twine. Season the chickens with the remainder of the salt and pepper blend and place on top of the vegetables in the roasting pan.

 

Using a pastry brush,spread 2 tablespoons of olive oil over each of the chickens,being sure to get the wings and legs. Place in the oven and roast for 45 minutes. Remove from the oven,combine the honey with the thyme leaves,lemon zest and lemon juice and stir well to combine. Brush the honey mixture evenly over the chickens and return the pan to the oven until the chickens are golden brown and cooked through,or until an instant read thermometer inserted in the thickest portion of the thigh registers 160°F, about 30 minutes.

 

Remove the pan from the oven,place the chickens on a sheet pan to cool and place the roasting pan over a burner set to medium-high heat. Drain off 2 tablespoons of fat from the roasting pan and add the shallots to the pan. Cook the shallots,stirring continuously,until fragrant,about 1 minute. Stir  the flour into the vegetable mixture to make a roux and continue to stir for 2 minutes. Add the chicken stock to the roasting pan and bring the liquid to a boil. Continue to cook until the sauce is reduced slightly,about 10 minutes. Strain the sauce through a fine mesh sieve,season with salt and pepper and serve with the chicken.