Shelly's Recipe

HONEY-AND-LEMON-GLAZED ROAST CHICKEN

Category: Chicken

1/4 cup plus 1 tsp honey
2 tbsp plus 1 tsp fresh lemon juice
2 tbsp soy sauce
Three 3-pound chickens
Salt
9 large rosemary sprigs
9 garlic cloves, quartered
1 lemon, cut into 12 wedges

Preheat the oven to 450.

Combine the honey, lemon juice and soy sauce in a small bowl. Arrange the chickens on a large rimmed baking sheet. Tuck the wing tips underneath each chicken. Season the cavities with salt. Stuff each with 3 rosemary sprigs, 3 quartered garlic cloves and 4 lemon wedges. Brush 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. Rotate the pan and brush the chickens with the remaining glaze. Roast the birds for 45 minutes longer, or until the juices run clear when the thighs are pierced, turning the pan halfway through roasting. Transfer the chickens to a carving board and let rest for 15 minutes. Carve the chickens and serve.