For the Chicken:
1/3 cup honey (Acacia or one light in color and flavor)
¼ cup Worcestershire or soy sauce
¼ cup lemon juice, plus 12 wedges (2 lemons cut into 6 pieces each)
3 chickens, about 3 ½ pounds each
Salt and pepper
3 small whole bulbs of garlic, ends cut to expose cloves
3 tablespoons finely chopped rosemary, plus 6 generous sprigs
Any green vegetable
For the Cranberry Sauce:
1 bag fresh cranberries
1 orange or blood orange, trim ends and cut into chunks
¾ cup sugar
Pinch of salt
Preheat oven to 450°F, with rack at center.
For the chicken, whisk up honey, Worcestershire or soy and lemon juice.
Tuck wings under chicken or trim wing tips, pat chicken dry and season inside and out with salt and pepper. Place on a rimmed baking sheet lined with foil and parchment. Fill each cavity with 1 bulb garlic, 3 to 4 wedges of lemon and 2 sprigs rosemary. Sprinkle chickens with chopped rosemary, drizzle with half the honey glaze and roast 30 minutes. Reduce heat to 325°F, add remaining glaze and roast 45 minutes more to 165°F on thermometer. Rest birds for 15 minutes, carve and pass the pan juices.
For the green vegetable, saute in olive oil or butter or steam and season with salt.
For the cranberry sauce, pulse ingredients in food processor into a raw sauce and transfer to serving dish or chill.