Honey-and-Lemon-Glazed Roast Chicken
You can never have too many main course recipes, so give Honey-and-Lemon-Glazed Roast Chicken a try. One portion of this dish contains around 96g of protein, 77g of fat, and a total of 1142 calories. This recipe serves 8. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up soy sauce, lemon, rosemary sprigs, and a few other things to make it today. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. It is a good option if you're following a gluten free and dairy free diet.
Instructions
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 32
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.