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Export 14 ingredients for grocery delivery
Step 1
Preheat oven to 450°F, with rack at center
Step 2
For the chicken, whisk up honey, Worcestershire or soy and lemon juice
Step 3
Tuck wings under chicken or trim wing tips, pat chicken dry and season inside and out with salt and pepper
Step 4
Place on a rimmed baking sheet lined with foil and parchment
Step 5
Fill each cavity with 1 bulb garlic, 3 to 4 wedges of lemon and 2 sprigs rosemary
Step 6
Sprinkle chickens with chopped rosemary, drizzle with half the honey glaze and roast 30 minutes
Step 7
Reduce heat to 325°F, add remaining glaze and roast 45 minutes more to 165°F on thermometer
Step 8
Rest birds for 15 minutes, carve and pass the pan juices
Step 9
For the green vegetable, saute in olive oil or butter or steam and season with salt
Step 10
Listicle: Rachael Ray 5-Quart Covered Oval Saute with Helper Handle For the cranberry sauce, pulse ingredients in food processor into a raw sauce and transfer to serving dish or chill
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