I saw this in this month's Food and Wine and thought it looked good enough to share.
Honey-and-Lemon-Glazed Roast Chicken
ACTIVE: 20 MIN
TOTAL TIME: 1 HR 45 MIN
SERVINGS: 8
Recipe by Mauricio Couly and Piero Incisa della Rocchetta
Source: Food and Wine
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
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.
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