Roasted Honey Chicken

Roasted Honey Chicken

Slightly smoky from initially being roasted at high heat, flavourful skin and juicy meat make this chicken a very welcomed addition to anyone’s dinner table!

It’s easy to make and is a pretty low maintenance recipe.

Seriously, look at the contrast of this delicious skin and juicy meat!

Hope you guys give it a try soon. Please share your comments and pix with me on Instagram and in the comment section!

Yields6 Servings

 1 whole chicken
 1 tbsp kosher salt (half as much if using fine table salt)
 freshly ground black pepper, to taste
 ¼ cup honey
 2 tbsp lemon juice
 1 tbsp melted butter
 1 tsp olive oil

1

Preheat the oven to 425°.

Dry the chicken with a paper towel to get the skin nice and dry to help it crisp up. Season the chicken with salt and pepper. Ideally, place the chicken on wire racks on top of foil lined baking sheet. Cooking the chicken on racks will help it crisp up everywhere by allowing the air to circulate all around.

Bake the chicken in preheated oven for 30-40 minutes until the skin is dry and crisp.

2

In the meantime, simmer lemon juice, honey and butter for 4-6 minutes until thickened slightly. You are not trying to reduce it to a thick glaze - just simply thicken it a bit. Set aside.

3

Remove the chicken from the oven, turn the heat down to 350° and brush the chicken liberally with your slightly thickened honey-lemon mixture. Place the chicken back into the oven for another 25-40 minutes (until cook through and the internal temperature reaches 165° at the breast and 170° in a thigh) and keep brushing he chicken with honey-lemon mixture every 10 minutes.

Brushing the chicken accomplishes two things - developing nice thick glaze all around as well as regularly watching the chicken. Sugars in honey may caramelize too much and start burning, so if you notice any areas of the chicken getting too dark, tent them with aluminum foil to prevent them from burning.

4

When cooked to the safe internal temperature, remove from the oven, allow the chicken to rest for at least 7 minutes then carve and serve!

Ingredients

 1 whole chicken
 1 tbsp kosher salt (half as much if using fine table salt)
 freshly ground black pepper, to taste
 ¼ cup honey
 2 tbsp lemon juice
 1 tbsp melted butter
 1 tsp olive oil

Directions

1

Preheat the oven to 425°.

Dry the chicken with a paper towel to get the skin nice and dry to help it crisp up. Season the chicken with salt and pepper. Ideally, place the chicken on wire racks on top of foil lined baking sheet. Cooking the chicken on racks will help it crisp up everywhere by allowing the air to circulate all around.

Bake the chicken in preheated oven for 30-40 minutes until the skin is dry and crisp.

2

In the meantime, simmer lemon juice, honey and butter for 4-6 minutes until thickened slightly. You are not trying to reduce it to a thick glaze - just simply thicken it a bit. Set aside.

3

Remove the chicken from the oven, turn the heat down to 350° and brush the chicken liberally with your slightly thickened honey-lemon mixture. Place the chicken back into the oven for another 25-40 minutes (until cook through and the internal temperature reaches 165° at the breast and 170° in a thigh) and keep brushing he chicken with honey-lemon mixture every 10 minutes.

Brushing the chicken accomplishes two things - developing nice thick glaze all around as well as regularly watching the chicken. Sugars in honey may caramelize too much and start burning, so if you notice any areas of the chicken getting too dark, tent them with aluminum foil to prevent them from burning.

4

When cooked to the safe internal temperature, remove from the oven, allow the chicken to rest for at least 7 minutes then carve and serve!

Honey Chicken

Happens to be Gluten-Free. As with all Gluten-Free recipes, make sure your ingredients are not cross-contaminated with gluten.

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