Honey-and-Lemon-Glazed Roast Chicken

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"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. More Great Chicken Recipes

By

Mauricio Couly

and Piero Incisa della Rocchetta

Updated on June 2, 2022

Honey-and-Lemon-Glazed Roast Chicken. Photo © Fredrika Stjärne — Photo: © Fredrika Stjärne

Active Time:

20 mins

Total Time:

1 hr 45 mins

Yield:

8

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Ingredients

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

Directions

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.

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.

Originally appeared: May 2011

Honey-and-Lemon-Glazed Roast Chicken

Ingredients

Directions

Suggested Pairing

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