Glazed Lemon Honey Chicken

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Serves 12 to 14
4 3 1/2 lbs chickens
Salt and pepper
6 sprigs fresh rosemary
1 cup honey
6 tbs unsalted butter, room temperature
4 lemons, zests removed, halved and juiced
8 cloves garlic, peeled
1 yellow onion, quartered
1. 1. Heat oven to 375. Under cold running water, wash chickens inside and out; pat dry with a paper towel. Generously season inside and out with salt and pepper.
2. 2. Roughly chop two sprigs rosemary. In a medium bowl, mix together honey, butter, chopped rosemary, lemon juice, and lemon zest. Set aside.
3. 3. Combine lemon halves, remaining four sprigs rosemary, garlic, and onion; divide among four birds, and fill cavities. Using a pastry brush, coat outside of birds with lemon-honey glaze. Place birds in a large roasting pan on rack positioned in the middle of the oven. Baste every 15 minutes, and brush with any remaining glaze. Roast until an instant-read thermometer inserted into the deepest part of the breast registers 180 and juices run clear when pierced with a knife, about 1 hour. Serve hot or at room temperature.
Note: Instead of using lemons, you may substitute oranges or a combination of citrus.

Emily Woods

Member since Mar 2007

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