Roast Chicken - Honey Lemon
Recipe: #8233
February 24, 2013
Categories: Chicken, Lemon, British, Pacific Northwest, Pacific Rim, Brunch Romantic Dinner, Sunday Dinner, Valentine's Day, Oven Roast, Sugar-Free, Chicken Dinner, more
"Sunday dinner, company dinner or just a luscious special family meal. Simple and easy."
Original is 4 - 6 servings
Ingredients
Nutritional
- Serving Size: 1 (599.9 g)
- Calories 528.2
- Total Fat - 18.6 g
- Saturated Fat - 3.8 g
- Cholesterol - 818.2 mg
- Sodium - 358.5 mg
- Total Carbohydrate - 26.8 g
- Dietary Fiber - 0.1 g
- Sugars - 22.3 g
- Protein - 60.4 g
- Calcium - 44.3 mg
- Iron - 9.6 mg
- Vitamin C - 12.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350f degrees.
Step 2
Wash and thouroughly dry inside and out of chicken. Set aside.
Step 3
Whisk together the lemon juice , zest and honey, if the honey is too think to combine set the bowl in the microwave and heat for 20 to 30 seconds until the honey is liquid. Sprinkle salt and pepper over the entire outside and the cavity.
Step 4
Carefully lift the skin over the breast; spoon half of the lemon honey mixture under the skin; slip a lemon slice under the skin on each side of the breast.
Step 5
Press the skin down on to the lemon/breast. Stuff the rest of the lemon slices into the cavity and pour the other half of the lemon/honey mixture into the cavity. Cut the butter into 4 pieces; place one on each side of the breast and one in each crook between the leg and body. Place the chicken on a rack in a roaster; place a piece of aluminum foil loosley over the chicken, tucking in the sides. Roast in preheated oven for one and one half hours or until the juices run clear; remove the foil after the first half hour. Remove to a platter and rest for 10 minutes before carving.
Tips
- Aluminium foil
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