Roast Chicken With a Honey-Lemon Baste
"There are several similar recipes on Zaar, but I haven't seen one exactly like mine. It's so quick and simple, especially when you don't have much time and just want to chuck something in the oven .... PS: Zaar insists on saying "chickens". We're talking ONE nice chicken, singular ..."
photo by Jostlori
- Ready In:
- 1hr 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 (3 lb) whole chickens
- 6 tablespoons lemon juice, freshly squeezed
- 6 tablespoons honey
- 2 tablespoons tangy grainy mustard
- 2 tablespoons fresh rosemary, chopped
- salt, see directions
directions
- Heat oven to 350 deg F/180 deg Celsius.
- Use a plump chicken, and remove any loose fat. Keep whole.
- Mix the lemon juice, honey and mustard in a small bowl, heat slightly in a microwave, then whisk to mix.
- Add the chopped rosemary to the basting sauce.
- *Use a high quality, tangy and grainy mustard.
- Put the chicken in an oven dish into which it will fit fairly snugly.
- Using a brush, brush the chicken all over, under the wings, along the sides, with the marinade. The leftover marinade goes into the cavity -- turn the chicken round to spread it.
- Now sprinkle chicken all over and in cavity with a seasoning salt of your choice. (I use a sea salt to which fine dried herbs have been added).
- Don't add any water or oil, as the chicken is just fine as it is, as long as it's not a thin, blue-tinged bird!
- Cover chicken lightly -- don't tuck in -- with foil, as the marinade burns easily. Put into oven.
- Take OFF the foil after 45 minutes, and let the chicken brown well. Don't let it burn.
- Depending on weight chicken is done in 1 1/4 - 1 1/2 hours.
- Serve with baby potatoes in the skin and vegetables of your choice, plus a mixed green salad.
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Reviews
-
Oh this is yummy! Delicious chicken. I love the flavor from the basting sauce. What a wonderful combination! I ended up having to rush my poor little chicken, though. Once I put it in the oven, I realized that we didnt' have that amount of time before going to a play...oops! I increased the heat to 450 degrees and cooked the chicken for an hour (while roasted some cut up potatoes, too). Luckily, it worked. Next time, I will adhere to your directions though! Thank you for posting this lovely recipe. Made in memory of Gideon. <3 -
Oh. My. Gosh. This chicken was AMAZING! And how simple was that? I can see this chicken being on my table on a very frequent basis. I must admit, I was a bit skeptical because there was an awful lot of sauce and I thought the chicken would just boil in the sauce. But this was not the case. The chicken turned out beautifully, though we did remove the foil a bit too soon and burnt the wing tips. Still, the proof is in the flavor. Absolute deliciousness. I normally don't like to eat chicken breast, because I find the dark meat much more flavorful and moist. Not here, I ate a slice of breast and went back for more! Thanks, Zurie, for another great recipe! Posted in memory of Zurie's DH, Gideon. -
Probably the moistest roast chicken I have ever made. I had a small chicken, only 1.3 kilos, so made two-thirds of a batch of the marinade, which was more than enough. I took the foil off after 35 minutes and basted the chicken then. My small chook (Aussie slang for chicken) was done in 65 minutes. The skin was beautifully crisp and the balance of flavours was perfect. This will be a go-to recipe in future and I will experiment with other herbs. Thanks for posting. -
Absolutely wonderful! This recipe creates a moist and flavorful roast chicken and browned to perfection. If you are planning a special meal for friends or family, Roast Chicken With a Honey-Lemon Baste is a great way to start. Thank you so much, Zurie, for sharing this recipe. It is certainly one I will prepare again! -
This was a very good meal. The meat was juicy, and the bird was beautiful. I would have liked the marinade to be a little thicker so that more stayed on the bird, but that's a minor point. Overall, we really enjoyed this, and I'll definitely make again.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
