Lemon and Honey Roast Chicken


This is my new favorite go-to chicken dish. It’s super easy and really full of flavor. The color is glossy and the roasted lemon is fabulous.
1/4 cup plus 1 teaspoon honey
2 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons soy sauce
3 chickens, cut in 1/8’s
Kosher salt
5 large rosemary sprigs
9 garlic cloves, quartered
1-2 lemons, cut into 12 wedges

Preheat the oven to 450°. In a small bowl, combine the honey, lemon juice and soy sauce. Set the chickens on a large rimmed baking sheet and season with kosher salt and pepper and sprinkle with fresh rosemary. Scatter the garlic and lemon all over the chicken and in between the chicken pieces. Brush two-thirds of the honey glaze over the chickens. Roast in the middle of the oven for 30 minutes.

Reduce the oven temperature to 325°. Brush with the remaining glaze. Roast the chickens for about 45 minutes longer, until the juices run clear when the thighs are pierced; turn the pan halfway through roasting. Serve with the roasted garlic and lemons.

6 thoughts on “Lemon and Honey Roast Chicken

    • This chicken is delicious. It can be made with three whole chickens or less chicken. I would use the same amount of liquid (honey, soy sauce, and lemon juice) and about 2/3 of the garlic and rosemary. Use as much of the dressing as you like. It’s easy and no fail.

    • Sure just pan sear the chicken, add the sauce, cover it, and cook (basting a few times) on low for about 30 minutes or until cooked through.

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