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Ingredients

• 1 whole chicken
• 2 tsps salt
• 2 medium lemons, divided:
• 1 medium lemon, zested and juiced 
• 1 medium lemon, cut into quarters
• 3 cloves of garlic, pressed
• ¼ cup fresh basil, chopped 
• 1 Tbsp honey
• 2 Tbsp oil
• ½ onion

Prepare

• Remove chickens from packaging and pat dry. Coat liberally with salt, including between the skin and breast meat. Set aside.
• In a small bowl, whisk lemon zest, lemon juice, garlic, basil, honey, and oil. Set aside.
• Stuff each chicken with lemon quarters and a ¼ onion.
• See “Oven Method” or “Instant Pot Method” for when to coat both chickens liberally with lemon basil mixture. 

Oven Method

• Preheat oven to 400° F. 
• Place side by side in the large roasting pan and place in the oven.
• Coat both chickens liberally with lemon basil mixture. 
• Check on the chicken every 20 minutes, rotating as necessary, basting with liquid, and covering if it begins to reach a dark brown until the temperature reaches 165°F.
• Let rest before carving.

Instant Pot Method

• Choose saute feature on instant pot and set time to 6 minutes and add 1 Tbsp of high-heat oil, like grapeseed oil.
• Once hot, add chicken, breast side down and brown.
• After 6 minutes, remove chicken and add trivet to instant pot. Pour 1 cup water in bottom of pot and add chicken to trivet.
• Coat both chickens liberally with lemon basil mixture. 
• Lock lid and set cook time (8 minutes/pound).
• When cooking is finished allow to set for 10 mins.
• Choose vent feature to release pressure before opening.
• Let cool slightly before carving.