2 small (1.5 kg/3Lb chickens
! Tablespoon light olive oil
3 tablespoons honey
juice and finely grated rind of 1 lemon
1 tablestoon finely chopped rosemary
1 tablespoon dry white wine
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
1 Ã‚Â½ tablespoons olive oil
1 Preheat the oven to moderate 189*C (350*F/Gas)
Halve the chickens by cutting down the backbones. Cut th4e chickens into quarters; brush with oil and season lightly. Place on a rack in a roasting pan, skin-side-down, and roast for 20 minutes.
2 To make honey glaze:
Combine all the ingredients in a small pan. Bring to a boil, reduce the heat and simmer for 5 minutes.
3 After cooking one side, turn the chicken over and baste well with the warm glaze. Return to the oven and roast for 20 minutes. Baste once more and cook for a further 15 minutes.
Serve hot or cold
Note: To test if the chicken is cooked, pierce the meat at its thickest point.
The juices should all run clear.