Honey-Glazed Lemon Chicken
- 2 roasting chickens - (6 1/2 to 7 lbs ea) rinsed, patted dry
- 2 1/2 cups fresh lemon juice (from abt 12 large lemons)
- Coarse kosher salt to taste
- Freshly-ground black pepper to taste
- 1/2 cup honey heated until
Place each chicken in heavy-duty resealable plastic bag. Add 1 1/4 cups lemon juice to each. Seal bags; turn chickens to coat. Refrigerate at least 6 hours and up to 1 day, turning bags occasionally.
Preheat oven to 450 degrees. Drain chickens; pat dry. Sprinkle each with salt and pepper. Place chickens side by side, breast-side down, on racks in large roasting pan. Roast 15 minutes. Reduce oven temperature to 375 degrees. Roast 45 minutes.
Turn chickens breast-side up. Brush all over with honey. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer. Transfer chickens to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
Meanwhile, pour pan juices into small saucepan. Spoon off fat. Rewarm pan juices. Season with salt and pepper. Serve chickens with pan juices.
This recipe yields 8 servings.