Recipes Honey-and-Lemon-Glazed Roast Chicken 5.0 (1,871) 1 Review "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. More Great Chicken Recipes By Mauricio Couly and Piero Incisa della Rocchetta Updated on June 2, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Active Time: 20 mins Total Time: 1 hrs 45 mins Yield: 8 Ingredients 1/4 cup plus 1 teaspoon honey 2 tablespoons plus 1 teaspoon fresh lemon juice 2 tablespoons soy sauce Three 3-pound chickens Salt 9 large rosemary sprigs 9 garlic cloves, quartered 1 lemon, 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 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. 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. Rate it Print