Page 9 - April 2013 Gears & Ears

Recipe of the Month

Honey-and-Lemon-Glazed Roast Chicken

Ingredients

1/4 cup plus 1 teaspoon honey
2 tablespoons plus 1 teaspoon fresh

lemon juice

2 tablespoons soy sauce
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.

Suggested Pairing

The soy sauce gives the skin a salty, earthy edge that's ideal for a Pinot Noir like Piero's

powerful Bodega Chacra Treinta y Dos. An easier-to-find alternative would be a good
Burgundy.