Lemon-Honey Chicken

Lemon-Honey Chicken
  • 1/4 cup plus 1 teaspoon honey
  • 2 tablespoons plus 1 teaspoon fresh lemon juice
  • 2 tablespoons soy sauce
  • Three 3-pound chickens
  • 2 Tbsp sea salt
  • 3 large rosemary sprigs
  • 3 garlic cloves, quartered
  • 1/2 lemon, cut into wedges
  • 5 or 6 potatoes, cut into wedges

Set  the oven to 450°; you will turn it on later. 
In a small bowl, combine the honey, lemon juice and soy sauce.
Rinse and dry chicken; cut off wing tips–they can be boiled, with an onion and the provided innards (giblets, heart, neck) for broth, for gravy, or some other purpose;

Turn on oven;


Put the chicken in a pan. Season the cavity with salt; place   rosemary sprigs,  garlic cloves and lemon wedges inside.
Arrange potatoes around chicken–squeeze them in –you could put a few inside the bird.

Brush about half of the lemon-honey glaze over the chicken and potatoes;  Sprinkle with a little more salt, and pepper if desired.
Roast uncovered for 30-45 minutes.

Lower temperature to 325°. Brush again with glaze.

Bake for an hour more, covering pan loosely with foil if too much browning occurs; rotate the pan after 30 minutes or so, and brush again with glaze.
Remove from oven and and allow to cool for 15-20 minutes. Carve the chicken and serve.  Very nice with a green salad or nicely greened broccoli.