Honey-Glazed Lemon Chicken
6 1/2- to 7-pound roasting chickens, rinsed, patted dry
1 1/2 cups fresh lemon juice (from about 6 large lemons)
3 tablespoons chopped fresh rosemary
2 cloves garlic, minced
Coarse kosher salt
Freshly ground black pepper
1/2 cup honey, heated until pourable
Place chicken in heavy-duty resealable plastic bag. Add lemon juice. Seal bags; turn chicken to coat. Refrigerate at least 6 hours and up to 1 day, turning bags occasionally.
Preheat oven to 425°F. Drain chickens; pat dry. Mix rosemary and garlic with salt and rub over chicken, add pepper to taste. Place chicken breast side down, on rack in large roasting pan. Roast 20 minutes. Reduce oven temperature to 375°F. 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.