Lemon-Honey Roast Chicken

Recipe

Lemon-Honey Roast Chicken

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Recipe Data

6
Servings

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 (4.5 pound) Hy-Vee whole chicken
    1 lemon
    2 tbsp. Hy-Vee butter, softened
    4 tbsp. Hy-Vee honey, divided
    1 tbsp. Hy-Vee Select olive oil

    Directions

    1. Remove neck and giblets from chicken. Rinse with water and pat completely dry with paper towels.
    2. Finely grate lemon rind, then squeeze lemon after cutting it in half into another small bowl to get about 2 tablespoons juice. Reserve lemon halves. Combine lemon zest, butter and 1 tablespoon honey, stirring until smooth. In another small bowl, combine 3 tablespoons honey, olive oil and reserved lemon juice until mixed thoroughly. Set aside.
    3. Put chicken, breast-side-up, in a small roasting pan. Starting from neck cavity, work your fingers gently between skin and flesh of breast to loosen skin all the way to thighs without tearing. Put one half of lemon butter on each breast, then rub skin from outside to spread evenly. Put remaining halves of lemon inside the cavity.
    4. Roast at 425 degrees for 30 minutes. Spread half the lemon juice mixture over chicken and roast for an additional 15 minutes. Spread remaining lemon juice mixture over chicken and continue to roast an additional 15 to 20 minutes or until internal temperature of breast reaches 165 degrees and thigh is 170 degrees. Tent with foil if skin becomes too dark.
    5. Allow to stand for 15 minutes before carving.

    Nutrition facts

    Servings

    490 Calories per serving

    Amounts Per Serving

    • Total Fat: 30g
    • Cholesterol: 145mg
    • Sodium: 130mg
    • Total Carbohydrates: 12g
    • Protein: 42g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 6%
    0%
    Iron 15%
    0%
    Calcium 2%

    Recipe Source:

    Hy! Magazine.