Lemon honey roast chicken with rosemary. It was good. It's also all gone already. That in it’s self is an an accurate indicator of it’s goodness.


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.


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.



Lemon-Honey Chicken
Adapted from FoodandWine’s Honey-and-Lemon-Glazed Roast 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.