Lemon Roast Chicken
Honey Lemon Roast Chicken is a crispy skinned, tender and juicy whole chicken roasted in the oven with lemon, herbs and a sweet honey baste.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 425 F. Line a shallow pan or baking tray with parchment paper.
Remove the giblets and neck from the cavity of the chicken, if included, and discard or save/freeze to make dressing or gravy another time. Pat dry the chicken with paper towels inside and out.
Place the chicken in the pan, breast side up. Season with salt and pepper inside and outside. With a fork and in a small bowl, combine softened butter, olive oil, balsamic vinegar, juice from lemons, parsley, thyme and garlic and rub all over the whole chicken, under the skin and inside the cavity.
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Tips
Cook the chicken uncovered unless it begins to brown too much and you don’t like it too crispy. Then use a foil.
Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
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Reviews from the Original Source
Really good recipe, although I think that all that lemon is too much, I’ve tried it this way and with half the amount of lemon and it was better. Overall it’s an amazing recipe and I do recommend it to a lot of people!
This is a keeper! Substituted rosemary for thyme. Didn't have fresh thyme available.
Pared with a 2015 Pinot Noir
Awesome!!!
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