Yes, I know, it’s a tad burnt, but it was still good. I won’t even go into the oven situation in the house…. Though, I take full responsibility for over doing this poor, little free-range, organic, antibiotic free, chicken!
Honey & Lemon Glazed Roast Chicken
1/4 cup honey
2 Tbs fresh lemon juice
2 Tbs soy sauce
1 x 3 lb chicken
3 large rosemary sprigs
3 garlic cloves, quartered
1/2 lemon, cut into 6 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 cavity with salt and stuff the chicken with the rosemary sprigs, garlic cloves and lemon wedges. Brush two-thirds of the honey glaze over the chicken and season lightly with salt.
Roast in the middle of the oven for 30 minutes.
Reduce the oven temperature to 325°. Rotate the chicken in the pan and brush with the remaining glaze. Roast the chicken for about 45 minutes longer, until the juices run clear when the thighs are pierced; turn the pan halfway through roasting. Transfer the chicken to a carving board and let rest for 15 minutes. Carve the chicken and serve.