Lemon and Honey Roast Chicken

Directions

1. Ingredients:

   1/4 cup plus 1 teaspoon honey
   2 tablespoons plus 1 teaspoon fresh lemon juice
   2 tablespoons soy sauce
   3 chickens, cut into eighths
   Kosher salt
   5 large rosemary sprigs
   9 garlic cloves, quartered
   1-2 lemons, 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 season with kosher salt and pepper and sprinkle with fresh rosemary. Scatter the garlic and lemon all over the chicken and in between the chicken pieces. Brush two-thirds of the honey glaze over the chickens. Roast in the middle of the oven for 30 minutes.

    

   Reduce the oven temperature to 325°. 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. Serve with the roasted garlic and lemons.