Honey-and-Lemon-Glazed Roast Chicken

By raffterman

"I'm crazy for chicken," Piero Incisa della Rocchetta says. "I regularly eat a whole one by myself." Inspired by beautifully browned Peking duck, he brushes chickens with a mixture of soy sauce and honey from the beehives in his Patagonia vineyards.

Ingredients

• 1/4 cup(s) honey
• 1 teaspoon(s) honey
• 2 tablespoon(s) fresh lemon juice
• 1 teaspoon(s) fresh lemon juice
• 2 tablespoon(s) soy sauce
• 3 (3-pound) chickens
• Salt
• 9 sprig(s) (large) rosemary
• 9 clove(s) garlic, quartered
• 1 lemon, cut into 12 wedges

Details

Servings 1
Preparation time 20mins
Cooking time 105mins
Adapted from ca.delish.com

Preparation

Step 1

Preheat the oven to 450 degrees F. 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 degrees F. 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.

Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.