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Photo: Fredrika Stjärne

Honey-and-Lemon-Glazed Roast Chicken

"I'm crazy for chicken," Piero Incisa della Rocchetta says. "I regularly eat a whole one by myself." Inspired by beautifully browned Peking duck, he brushes chickens with a mixture of soy sauce and honey from the beehives in his Patagonia vineyards.

Food & Wine MAY 2011

  • Yield: 8
  • Active:20 Minutes
  • Total:1 Hour, 45 Minutes

Ingredients

  • 1/4 cup plus 1 teaspoon honey
  • 2 tablespoons plus 1 teaspoon fresh lemon juice
  • 2 tablespoons soy sauce
  • 3 chickens
  • Salt
  • 9 large rosemary sprigs
  • 9 garlic cloves, quartered
  • 1 lemon, cut into 12 wedges

Preparation

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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Honey-and-Lemon-Glazed Roast Chicken recipe

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