Honey Roasted Chicken
serves 4-6
A marinade of tupelo honey, olive oil and lemon produces a succulent roasted bird. Stick with a buttery or citrusy flavored -- rather than floral -- honey for this recipe.
Read more about this recipe at Cook & Eat.
1 1/4 cup honey
1/2 cup olive oil
3 cloves garlic, crushed
2 teaspoon chili flakes
1 teaspoon sea salt
1/2 teaspoon cracked pepper
1 (3- to 4-pound) chicken
2 to 3 small lemons, sliced
prep: 20 minutes
total: 1 hour 45 minutes, plus 4 to 6 hours marinating time
mixing bowl
whisk
large plastic bag
deep roasting pan
butcher's twine
baster (optional)
aluminum foil
1. Combine the honey, olive oil, garlic, chili flakes, sea salt and cracked pepper in a bowl and whisk together to combine. Set aside.
2. Rinse the chicken under cold water and pat dry. Place the chicken in a large plastic bag, pour the honey marinade into the bag, and massage the chicken lightly to work the marinade all over the chicken through the bag. Seal the bag and place in the refrigerator for 4 to 6 hours.
3. Preheat the oven to 375F.
4. Remove the chicken from the bag and place in a deep roasting pan, breasts up, and tie the legs together with string. Tuck the wings in close to the body. Pour the marinade over the top, then add the lemon slices to the pan, placing a few on the top of the bird.
5. Roast the chicken for about 1 1/2 hours, basting every 10 minutes or so. Remove the lemons after about 20 minutes. If the skin starts to brown too much, cover with foil. The chicken is done when the temperature reaches 165F, and the juices run clear.
6. Remove the chicken from the oven and let rest for about 5 minutes before carving and serving.
