Lemon-Honey Chicken

Lemon-Honey Chicken

1/4 cup plus 1 teaspoon honey
2 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons soy sauce
Three 3-pound chickens
2 Tbsp sea salt
3 large rosemary sprigs
3 garlic cloves, quartered
1/2 lemon, cut into wedges
5 or 6 potatoes, cut into wedges
Set the oven to 450°; you will turn it on later.
In a small bowl, combine the honey, lemon juice and soy sauce.
Rinse and dry chicken; cut off wing tips–they can be boiled, with an onion and the provided innards (giblets, heart, neck) for broth, for gravy, or some other purpose;

Turn on oven;

Put the chicken in a pan. Season the cavity with salt; place rosemary sprigs, garlic cloves and lemon wedges inside.
Arrange potatoes around chicken–squeeze them in –you could put a few inside the bird.

Brush about half of the lemon-honey glaze over the chicken and potatoes; Sprinkle with a little more salt, and pepper if desired.
Roast uncovered for 30-45 minutes.

Lower temperature to 325°. Brush again with glaze.

Bake for an hour more, covering pan loosely with foil if too much browning occurs; rotate the pan after 30 minutes or so, and brush again with glaze.
Remove from oven and and allow to cool for 15-20 minutes. Carve the chicken and serve. Very nice with a green salad or nicely greened broccoli.