Honey & Lemon Glazed Roast ChickenPrint Recipe

There is something quite special about a home cooked roast chicken and being so simple and tasty, it one of my all time favourite dishes. It is also a very romantic meal, being found on many a Valentines Day menu and in many a dimly lit restaurant – in fact here in the US, there is a recipe for a roasted chicken that is said to encourage a marriage proposal.

This particular recipe is not the ‘engagement chicken’ although it does contain some similar ingredients. The skin is made dark and crispy with a blend of honey, soy and lemon which also infuses the meat and with the addition of some garlic and herbs, will give you one of the most succulent birds you will have ever tried.

I am not promising an engagement but I will promise happy diners and in my mind that is just as nice.

Ingredients
1/4 cup honey
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 x 1.5 kilo/3-pound chicken
Salt
3 large rosemary sprigs
3 garlic cloves, quartered
1 lemon, cut into 4 wedges

Preheat the oven to 425°. In a small bowl, combine the honey, lemon juice and soy sauce. Set the chicken on a large rimmed baking sheet and tuck the wing tips underneath. Season the cavity with salt and stuff with the rosemary sprigs, garlic cloves and lemon wedges. Brush two-thirds of the honey glaze over the chicken and season lightly with salt. Roast in the middle of the oven for 30 minutes.

Reduce the oven temperature to 325°. Rotate the chicken in the pan and brush with the remaining glaze. Roast the chicken for about 45 minutes longer, until the juices run clear when the thighs are pierced; turn the pan halfway through roasting. Transfer the chickens to a carving board and let rest for 15 minutes. Carve the chickens and serve.

Source: adapted from Mauricio Couly and Piero Incisa della Rocchetta via Food & Wine

© 2011, Michelle. All rights reserved.

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7 Responses to Honey & Lemon Glazed Roast Chicken

  1. Pingback: Garlic Roasted Chicken

  2. carrie morse says:

    Going to try this tonight Michelle. I think Mill did it a couple of nights ago and said delicious.

    • Michelle says:

      Hi Carrie – I hope you like it :)

      It was nice to see you in New York and Colorado too – I hope you are settling back into Australia – it must be nice to be back home.
      xxMichelle

    • Alison says:

      We made it and enjoyed it for dinner… and lunch the following day!
      Perhaps would do slightly less heat in the beginning next time.

      • Michelle says:

        Hi Alison,
        I have to make it again and check because so many people have said that.
        I hope you had a great time in France!
        xxMichelle

        • Alison says:

          M – If I am roasting two chickens at the same time do i alter the time/temp?

          • Michelle says:

            Not the temperature but they may take an extra 5 minutes in the oven – very minimal. Just give them a poke with a toothpick or a skewer and see if the juices run clear and if they do, they are done.

            Also, make sure there is room between them both for the hot air to circulate.
            xx

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