adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Honey Glazed Roasted Chicken
Honey Glazed Roasted Chicken
0 Likes
Prep Time:
5 minutes
Cook Time:
90 minutes
Total Time:
215 minutes
Crispy, honey-glazed lemon chicken with a sweet, sticky finish.
Ingredients:
  • One 4 pound (1.8 k) whole chicken
  • 1 cup (236 ml) lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • A few sprigs of fresh thyme
  • 1/2 fresh lemon, cut into wedges
  • 1/4 cup (60 ml) honey, heated to make it easier to brush
Instructions:
  • Enhance the chicken's flavor: Season the chicken generously with 2 teaspoons of kosher salt, ensuring it is evenly coated. Transfer the chicken and lemon juice into a resealable plastic bag, seal it securely, and massage the lemon juice over the chicken. Safely place the bagged chicken in a bowl, then refrigerate for 2 hours or overnight, rotating the chicken periodically to marinate evenly.
  • Preheat the oven to 400°F (205°C) and place the oven rack in the bottom third.
  • Remove the chicken from the marinade bag, discarding the marinade, and pat it dry with paper towels. Rub olive oil all over the chicken, season with salt and pepper inside and out. Stuff the cavity with thyme sprigs and lemon wedges.
  • To roast the chicken and infuse with honey: Set the chicken on a rack over a shallow roasting pan for even cooking. Roast at 400°F (205°C) for 20 minutes, then reduce heat to 350°F (175°C) for another 45 minutes. Warm honey in a bowl for easy brushing. After 45 minutes, generously brush chicken all over with honey. Continue roasting at 350°F (175°C) for 10-15 minutes until internal temperature reaches 160°F (71°C) for the breast and 170°F (77°C) for the thigh. Tent with foil if needed. Brush with honey once more before serving.
  • Cover the chicken with foil and let it rest: Once you take the chicken out of the oven, move it to a cutting board. Cover it with foil to rest for 15 minutes.
  • Prepare the gravy: Use a metal spatula to scrape up the flavorful drippings from the roasting pan. Transfer the pan juices and drippings to a small saucepan. Remove any burnt honey bits, and leave only a tablespoon of fat. For a thicker gravy, make a slurry with a teaspoon of cornstarch or flour and a tablespoon of water. Combine the slurry with the drippings, and cook while stirring until the gravy thickens. Season with salt and pepper to taste. Serve the chicken with the pan juices or the thickened gravy.

Similar Recipes