Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
it is good, the taste is simple, not too overwhelming. Good for those who like a less spicy taste
Blah , bland. Long cook time , lots of prep.Could not taste the honey or any other seasoning.
It was delicious
Now, this sounds great!
I have a wonderful recipe for lemon chicken, But I will be trying this one for sure.
Absolutely the yummiest chicken ever, thankyou for the recipes ……
Have made this recipe numerous times and LOVE it. But this time organic brined chickens were on sale at Trader Joe’s so I bought that. Do I need to/should I still do the lemon juice marinade?
Hi, Karen! Emma here, managing editor. Take a look at the ingredients on your brined chicken — if lemon juice, any kind of vinegar, or another acidic ingredient is listed, then skip the lemon juice in this recipe and move on to step 2. If no acidic ingredients are listed, then skip salting the bird, but continue with the lemon. Enjoy!
do you have to use fresh lemon juice ? have everything in the house to make this now but might be a bit short on lemons……… thanks !
You can use any lemon juice you have. We juice our lemons and then freeze the juice and use it all year round.
This recipe looks amazing! Any thoughts on how this might be prepared in a slow cooker? Eager to hear from you!! Thanks so much!
Hi Paula, well it is a roast chicken that required the dry heat of the oven for browning. So, I don’t think you can do this one in a slow cooker. You might try browning some chicken pieces on the stove-top and then cooking them in a slow cooker, at least you’ll get some of the browning that way. If you marinate the same and add some honey to the chicken in the slow cooker you may get a similar taste.
I chopped celery,onion and garlic finely with blender. Then smear all over to the chicken and let it marinate for overnight.The rest of steps I follow your instruction… yummy chicken.
I made this tonight with some slight modifications. Instead of roasting it on a rack, I roasted it on a bed of sliced carrots in a cast iron skillet. (I think you had a similar concept with another chicken roasted over root vegetables). The carrots came out unbelievably sweet and tasty and paired with the honey-glazed flavor of the skin amazingly well.
I was a little worried because, on the night I was going to make it, I suddenly was presented with unexpected alternate dinner plans and the marinading had to be prolonged by one day. I was hoping the lemon wouldn’t turn my chicken flesh into mush. Thankfully, the chicken withstood the extra steeping in lemon juice. It might have been slightly grainy in a few places as a result. But, overall, the chicken held up well.
I give you kudos for another very solid recipe.
My family does not like skin in their chicken.
How would this taste if I take off the skin after roasting?
I got the same question about your smoked paprika roasted chicken…
What do you think Elise?
It would taste fine. Just don’t eat the skin. ~Elise
I did this tonight with a cornish game hen and it turned out great. Very tasty and moist. I never turned the hen over but it was tasty through the entire bird. I enjoyed that crunchy skin sound and taste.
Also try mixing the honey and 2 tablespoons of soy sauce. The soy adds some kick, but make sure to put some glaze and the lemon halves in the body cavity…also, make sure that after you cook a chicken 15 – 20 mins at 375 or higher, flip it and repeat…then TENT THE CHICKEN WITH FOIL for an hour or so until it is done! Get a perfectly roasted chicken every time!
Making a roast chicken that looks and tastes great is harder than it seems. I love lemon and chicken — I often shove cut lemons, onions, and thyme from my garden into the cavity of the chicken to flavor it. The honey makes a lovely glaze, so I’ll definitely try that.
Works GREAT with cornish hens too!!