by aargersi
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Brussels Sprouts for Breakfast's Testing Notes:
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1
4-5 lb whole chicken
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a handful of rosemary sprigs (I picked 15, they were about 4-5 inches long each)
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1
lemon (meyer is best)
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1/4 cup
honey
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olive oil
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4-5 whole garlic cloves, peeled and slightly crushed
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salt and pepper
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1/2 cup
low salt chicken broth
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Preheat the oven to 350. Cover the bottom of the pan with some olive oil and put the chicken in there.
Ask the hotline about this step!Cut 6 thin slices of lemon. This will use about 1/2 the lemon, maybe a bit more. Remove and seeds from the slices. Starting from the bottom of the chicken (the egg laying end not the head end) very gently loosen the skin. Slide the lemon slices up under, getting one on top of each drumstick and two on each side of the breast. Take your time and be careful, you don't want to tear the skin.
Ask the hotline about this step!Now prop the chicken up so the legs are skyward, and carefully pour the honey up under the skin. Once its all in there very gently work it around so all of the breast meat is covered. Try to get some up on the legs as well.
Ask the hotline about this step!Squeeze half the remaining lemon inside the chicken, then stuff as many rosemary sprigs as you can in there. Tuck the wings behind it's back and tie the legs. Arrange the garlic and remaining rosemary around the chicken, rub the skin (gently! You don't want to squish the honey out!) with olive oil, then squeeze the remaining lemon over it. Salt and pepper the skin, add the broth to the pan, and pop it in the oven.
Ask the hotline about this step!Roast the chicken until it's done (use a meat thermometer between the thigh and body to check) the time is going to vary depending on your chicken and your oven. This time mine took an hour and 20 minutes. Baste periodically as it cooks, make sure to squirt basting liquid inside the chicken too.
Ask the hotline about this step!When the chicken is done, remove it from the oven. Quickly pull all the skin off and eat it before anyone figures out what you are up to.
Ask the hotline about this step!Just kidding - that would be MEAN. Let the chicken rest for a few minutes, then carve and serve - it goes great with Mr Ls mashed potatoes and Pink Greens!!!!
Ask the hotline about this step!I made this over the weekend with two chickens. It was really good. The crust the skin forms with the honey and lemon is just lovely. Leftovers have been excellent too. I'll definitely make this again, it's so unusual and good.
This looks beautiful!!! (And I bet it tastes awesome, looking forward to trying it soon!)
Thanks! When things cool down around here I make this a LOT - the carcass turns into a great stock, too.
Made this last night, my first roast chicken, and soon to be a go-to recipe! The skin is so wonderfully scrumptuous. Can't wait for leftover sandwiches :).
Oh yum yum. I was drooling over this recipe even before I saw it was an Abbie treat. Definitely on this week's cooking list.
Okay, I am officially inviting myself over to dinner at your house! This looks really delicious! Can't wait to try it...
Come on over! The more the merrier and we have an open door policy :-)
Thanks, same to you if you are ever in LA!
Another fantastic recipe -- this truly sounds great.
Nothing wrong with stealing some skin as a cook's treat. I've been known to strategically steal some skin before serving! Although from time to time, I have been called out on it!
Well my mom taught me my bad chicken (and turkey) skin stealing habits so I am innocent or something like that ... ha ha!
I LOVE honey with roasting chicken. I've also done this similar style with tangerine juice - so yummy. (ps - there is nothing wrong with eating as much skin as possible when nobody is looking! :) )
yum - oh and I bet a tangerine marmalade would be good too ...
Love the addition of honey! Great recipe.
this looks mighty tasty! love steps 6-7! roasted chicken, Mr. L's potatoes and pink greens sounds like a lovely meal :)
Making this now! Very excited