Honey-Glazed Lemon Chicken
Photo by MARK THOMAS
Ingredients
- ½ cup honey
- 2 7-pound roasting chickens
- Coarse kosher salt
- 2 ½ cups fresh lemon juice
- Freshly ground black pepper
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°F. Drain chickens; pat dry. Sprinkle each with salt and pepper. Place chicken...
Godello Wines from Spain
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