Honey & Lemon Glazed Roast Chicken

I wanted to try this new honey and lemon glazed roast chicken recipe from the Food & Wine magazine.  What was neat about this roast, is that it made more of a glaze for the chicken which nicely crisped the outside.  The recipe called for cornish hens, but I instead got one large chicken instead (3 lbs ish).  It went perfect also with taco night!

The chicken looks small next to the spoon & fork, but those are extra large!

Ingredients:

- 1/4 cup of honey

- 2 tbsp fresh lemon juice

- 2 tbsp soy sauce

- 3 lb chicken 

- salt

- 9 rosemary sprigs

- 9 cloves of garlic

- 1 lemon cut into wedges

Directions:

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 cavity with salt and stuff with rosemary sprigs, garlic cloves and 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. 

Verdict:
Amazing.  It made the whole place smell so delicious.  It was crispy on the outside and so moist in the inside.  It was really easy to make and will definitely make it again.  We used the leftovers to make chicken taco night!