Honey and Lemon Glazed Roast Chicken
Ingredient
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1/4 cup plus 1 teaspoon honey
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2 tablespoons plus 1 teaspoon fresh lemon juice
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2 tablespoons soy sauce
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3 (3-pound) chickens
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Salt
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9 large rosemary sprigs
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9 garlic cloves, quartered
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1 lemon, cut into 12 wedges
Direction
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Preheat the oven to 450°. In a small bowl, combine the honey, lemon juice and soy sauce. Set the chickens on a large rimmed baking sheet and tuck the wing tips underneath. Season the cavities with salt and stuff each one with 3 rosemary sprigs, 3 quartered garlic cloves and 4 lemon wedges. Brush two-thirds of the honey glaze over the chickens and season lightly with salt. Roast in the middle of the oven for 30 minutes.
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Reduce the oven temperature to 325°. Rotate the chickens in the pan and brush with the remaining glaze. Roast the chickens for about 45 minutes longer, until the juices run clear when the thighs are pierced; turn the pan halfway through roasting. Transfer the chickens to a carving board and let rest for 15 minutes. Carve the chickens and serve.
