Sep 13, 2011

Lemon-Honey roasted Chicken

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Lemon honey roast chicken with rosemary. It was good. It's also all gone already. That in it’s self is an an accurate indicator of it’s goodness.

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Rinse and dry chicken; cut off wing tips--they can be boiled, with an onion and the provided innards (giblets, heart, neck) for broth, for gravy, or some other purpose.

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Season the cavity with salt.

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place rosemary sprigs, garlic cloves and lemon wedges inside.

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Arrange potatoes around chicken--squeeze them in --you could put a few inside the bird.

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Brush about half of the lemon-honey glaze over the chicken and potatoes;  Sprinkle with a little more salt, and pepper if desired.

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Roast uncovered for 30-45 minutes.
Lower temperature to 325°. Brush again with glaze.
Bake for an hour more, covering pan loosely with foil if too much browning occurs; rotate the pan after 30 minutes or so, and brush again with glaze.

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Remove from oven and and allow to cool for 15-20 minutes.
Carve the chicken and serve.  Very nice with a green salad or nicely greened broccoli.


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Lemon-Honey Chicken
Adapted from FoodandWine’s Honey-and-Lemon-Glazed Roast Chicken
  •   1/4 cup plus 1 teaspoon honey
  • 2 tablespoons plus 1 teaspoon fresh lemon juice
  • 2 tablespoons soy sauce
  • Three 3-pound chickens
  • 2 Tbsp sea salt
  • 3 large rosemary sprigs
  • 3 garlic cloves, quartered
  • 1/2 lemon, cut into wedges
  • 5 or 6 potatoes, cut into wedges
Set  the oven to 450°; you will turn it on later. 
In a small bowl, combine the honey, lemon juice and soy sauce.
Rinse and dry chicken; cut off wing tips--they can be boiled, with an onion and the provided innards (giblets, heart, neck) for broth, for gravy, or some other purpose;
Turn on oven;
Put the chicken in a pan. Season the cavity with salt; place   rosemary sprigs,  garlic cloves and lemon wedges inside.
Arrange potatoes around chicken--squeeze them in --you could put a few inside the bird.
Brush about half of the lemon-honey glaze over the chicken and potatoes;  Sprinkle with a little more salt, and pepper if desired.
Roast uncovered for 30-45 minutes.
Lower temperature to 325°. Brush again with glaze.
Bake for an hour more, covering pan loosely with foil if too much browning occurs; rotate the pan after 30 minutes or so, and brush again with glaze.
Remove from oven and and allow to cool for 15-20 minutes. Carve the chicken and serve.  Very nice with a green salad or nicely greened broccoli.


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