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Honey-and-Lemon-Glazed Roast Chicken



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.