How to Make Roasted Honey Glazed Rosemary Lemon Chicken! Travel Inspired Recipes
Inspired by a recent trip to Seattle filled with incredible food experiences we headed to the Union Square Farmer's Market in New York City on a mission to create our own. In addition to the bounty of fresh herbs, vegetables, and fruits at the Union Square Farmer's Market in New York City there are also meat vendors selling Chicken, Bison, Beef, Pork and more... looking to do something fun with a market bought Chicken we gathered some rosemary and headed home to roast a Honey Glazed Rosemary Lemon Chicken!
Gather The Ingredients
- Whole Chicken (1 1/2 lbs and up)
- Rosemary (2 sprigs)
- Garlic Cloves (4)
- Lemon (1)
- Honey (1 tbsp) [medium amber, can adjust to your taste]
- Salt (to taste)
Wash Chicken And Remove Kidneys...
with the legs up the kidneys are located on the bottom near the tail bone. They are about the size of your thumbnail, oval shaped and dark purple in color. Pat the chicken dry with paper towel.
Quarter Garlic And Lemon
and stuff the cavity of the Chicken
Pour TBSP Of Honey
into dish and use basting brush to apply honey to skin of Chicken. If the Chicken is larger than 1 1/2 lbs increase the amount of honey to compensate.
Tuck The Wings Under The Body
and place on a baking sheet. Tucking the wings may require some tough love to get the wings to stay.
Cook In Over For 40-50 Minutes
until the thigh temperature 165 F... keep in oven until that temp is reached... If your bird is bigger than 1 1/2 lbs add 15-20 minutes of cook time for each additional pound the Chicken weighs. Re-apply honey to the Chicken every 20 minutes of roasting.
After The Thigh Temp Reaches 165 F
remove the Chicken from the oven.
Break Down The Chicken
by removing the legs, wings, and cutting up the breast and thighs into quarters.
Partially inspired by this recipe >>
And this recipe >>