• Lemon Roasted Chicken

    Lemon Roasted Chicken
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    • One 6 1/2- to 7-pound roasting chicken, rinsed, patted dry
    • 2/3 cup fresh lemon juice
    • Zest from 2 lemons
    • 1/3 cup olive oil
    • Salt
    • Freshly ground black pepper
    • A few sprigs of fresh thyme and rosemary
    • 1/4 cup honey, heated to make it easier to brush
    1. Mix the lemon juice, olive oil and lemon zest in resealable plastic bag. Add the whole chicken. Seal the bag and place in a large bowl, so that if it leaks it will leak into the bowl. Refrigerate several hours to overnight, turning the bag occasionally so that the chicken stays well coated with the lemon juice.
    2. Preheat oven to 450ºF (230ºC).
    3. Drain chicken from the marinade and pat dry with paper towels. Sprinkle the exterior of the chicken and the cavity generously with salt and pepper. Place thyme and rosemary sprigs into the cavity. Place chicken breast side down, on a rack in a roasting pan. Roast for 15 minutes at 450ºF, then reduce the oven temperature to 375ºF and roast for 45 minutes more.
    4. Turn chicken breast side up on the rack. Use a basting brush or pastry brush to coat the chicken all over with honey.
    5. Lower the heat to 350ºF and continue to cook until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer (test for doneness starting about 40 minutes).
    6. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170F for the breast and 180-185F for the thigh. Transfer chicken to platter. Tent loosely with aluminum foil to keep the chicken warm. Let rest for 15 minutes before carving.
    7. Pour the pan juices into small saucepan. Spoon off fat. Reheat the pan juices. Season with salt and pepper and serve along side the carved chicken.
    Serving size: 1 Calories: 279 Fat: 8g Saturated fat: 3g Carbohydrates: 21g Sugar: 19g Sodium: 202mg Fiber: 1g Protein: 29g Cholesterol: 85mg
    Nutritional values are estimations, not exact values

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