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