Awesome Roast Chicken

This roast chicken is possibly the best I've ever had!

1/4 cup plus 1 teaspoon honey
2 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons soy sauce or gluten-free tamari
Three 3-pound chickens
Salt
9 large rosemary sprigs
9 garlic cloves, quartered
1 lemon, cut into 12 wedges

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.

Note: don't use a pan that you care about or cover it well with tin foil because the chicken juices/glaze make a mess of the pan.

Getting ready for the oven - stuffed but no glaze

Ready to cook

Half way

Done!