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Honey-and-Lemon-Glazed Roast Chicken. Photo © Fredrika Stjärne
© Fredrika Stjärne

Honey-and-Lemon-Glazed Roast Chicken

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 45 MIN
  • SERVINGS: 8
  • STAFF-FAVORITE

"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.

  1. 1/4 cup plus 1 teaspoon honey
  2. 2 tablespoons plus 1 teaspoon fresh lemon juice
  3. 2 tablespoons soy sauce
  4. Three 3-pound chickens
  5. Salt
  6. 9 large rosemary sprigs
  7. 9 garlic cloves, quartered
  8. 1 lemon, cut into 12 wedges
  1. 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.
  2. 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.

Suggested Pairing

The soy sauce gives the skin a salty, earthy edge that's ideal for a Pinot Noir like Piero's powerful Bodega Chacra Treinta y Dos. An easier-to-find alternative would be a good Burgundy.

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