Honey-And-Lemon-Glazed Roast Chicken


1/4 cup plus 1 teaspoon honey

2 tablespoons plus 1 teaspoon fresh lemon juice

2 tablespoons soy sauce

Three 3-pound chickens


9 large rosemary sprigs

9 garlic cloves, quartered

1 lemon, cut into 12 wedges


Instructions Checklist

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.

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.