Honey Roasted Chicken Recipe
Serving Size / Yield
- 7 pound chicken
- 1/4 cup lemon juice (made from around 6 lemons)
- Black pepper, freshly ground
- Fresh thyme
- 1/4 cup of honey, just a bit warm
Seal chicken in a large plastic bag (sealable) filled with lemon juice. Refrigerate for a few hours and keep turning for evenness.
Pat the chicken dry, sprinkle the chicken with pepper, thyme sprigs and salt adequately. Roast for 15 min at 450 degrees.
Brush the chicken with honey and keep roasting at 350 degrees for around 40 min as you check for doneness until cooked.