![Honey-and-Lemon-Glazed Roast Chicken. Photo © Fredrika Stjärne](https://cdn.statically.io/img/www.foodandwine.com/thmb/7Scm_W4vfF00J8KAFgGQvo_wogI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201105-xl-honey-and-lemon-glazed-roast-chicken-2000-3ea11f8b104c4f2c832583eb2b8a3e09.jpg)
Ingredients
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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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Three 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
Directions
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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.
Suggested Pairing
The soy sauce gives the skin a salty, earthy edge that's ideal for a Pinot Noir like Piero's powerful Bodega Chacra Treinta y Dos. An easier-to-find alternative would be a good Burgundy.