Honey and Lemon Roasted Chicken

There was a three pound chicken sitting in my freezer really wanting to be made into a delicious meal. Paging through Food and Wine and I came across a recipe for Honey and Lemon Roasted Chicken. I was sold. I had everything but the honey and rosemary on hand. Makes for a cheap grocery trip  

INGREDIENTS

• 1/4 cup plus 1 teaspoon honey
• 2 tablespoons plus 1 teaspoon fresh lemon juice
• 2 tablespoons soy sauce
• 1 3-pound chicken
• Salt/Pepper
• 3 large rosemary sprigs
• 3 garlic cloves, quartered
• 1 lemon, cut into 12 wedges

DIRECTIONS

1. Preheat the oven to 450°. In a small bowl, combine the honey, lemon juice and soy sauce. Set the chicken in a roasting pan. Season the cavity with salt and stuff with 3 rosemary sprigs, 3 quartered garlic cloves and 4 lemon wedges. Brush the honey glaze over the chicken and season lightly with salt. Roast in the middle of the oven for 30 minutes.
2. Reduce the oven temperature to 325°.  Roast the chicken for about 45 minutes longer, until the juices run clear when the thighs are pierced; turn the pan halfway through roasting. Transfer the chicken to a carving board and let rest for 15 minutes. Carve the chicken and serve.

I am going to be eating chicken for a few days! Cooking a whole chicken is a lot easier, has much better flavor and is much more budget friendly.