Roast Chicken With A Honey Lemon Baste Recipes

HONEY BAKED CHICKEN I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub chicken pieces with garlic powder, salt and pepper. In a small bowl, beat egg yolk with honey and butter or margarine, then brush this mixture over chicken pieces. Place chicken pieces, skin side down, in a lightly greased 9x13 inch baking dish.
• Bake at 325 degrees F (165 degrees C) for 45 to 60 minutes or until chicken is cooked through and juices run clear, basting with remaining butter or margarine. Just before serving, turn chicken over and bake for another 10 to 15 minutes to cook the skin on the other side.

HONEY ROASTED CHICKEN

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Combine the remaining ingredients; pour over chicken., Bake, uncovered, at 375° for 22-26 minutes or until a thermometer reads 170°, basting occasionally.

ROAST CHICKEN WITH LEMON

Steps:

• Working carefully to prevent tearing, loosen the skin over as much of the chicken as possible by slipping your hand under it. Rub the chicken flesh lightly with salt, and slide the herbs under the skin. (You should be able to see them through the skin.)
• Place all the lemon in the chicken's cavity, and cover the chicken in plastic wrap or foil. Refrigerate overnight.
• Heat oven to 400 degrees. Lightly coat the bottom of a roasting pan with olive oil. Unwrap the chicken and place it breast side up in the pan, surrounded by any vegetables to be roasted. Drizzle the vegetables with oil, turning them to coat well. Roast for 20 minutes, then baste the chicken and vegetables with pan juices. If there are no juices, add 1/4 cup water to the pan, scraping the bottom, and baste.
• Reduce temperature to 325 degrees. Continue basting every 10 to 15 minutes until the juices run clear when the chicken is pierced at the thigh, about 20 minutes to a pound. Roast vegetables until browned and caramelized, removing when cooked to taste.
• Transfer the chicken to a platter and keep warm. Remove the lemon from the cavity and place in the roasting pan, mashing it a bit to release the juices. Place pan on low heat and add the chicken stock, scraping the bottom of the pan. Carve the chicken, adding any juices to the pan. Pour the hot juices into a pitcher or gravy boat. Serve the chicken and vegetables, passing the juices separately.

ROAST CHICKEN WITH ROSEMARY, LEMON, AND HONEY

Steps:

• Preheat oven to 375°F. Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.
• Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken, rub 1/4 cup lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chickens.
• Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 tablespoons oil.
• Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425°F and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F and skin is deep golden and crispy, about 10 minutes longer.
• Spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan.

HONEY LEMON CHICKEN

Steps:

• In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

ROAST CHICKEN WITH HONEY-LEMON GLAZE

Steps:

• Heat oven to 350ºF.
• Place chicken in 13x9-inch baking dish. Rub outside of chicken with cut side of garlic. Place garlic and tarragon in chicken cavity.
• Squeeze juice from lemon half into small bowl; place lemon half in chicken cavity. Add honey and dressing to juice in bowl; mix well.
• Bake chicken 1 hour 30 min. or until done (165ºF), brushing occasionally with the honey mixture for the last 20 min. Let stand 10 min. Discard garlic, lemon and tarragon before serving.

HONEY-ROASTED CHICKEN WITH LEMON AND TARRAGON

Steps:

• Put oven rack in middle position and preheat to 425°F.
• Finely grate enough zest from 1 lemon to measure 1 tablespoon, then squeeze enough juice from same lemon to measure 2 tablespoons.
• Stir together butter, tarragon, zest, 1/2 teaspoon salt, and pepper.
• 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 fourth of tarragon butter under skin of each breast, then rub skin from outside to spread evenly.
• Starting from large cavity, loosen skin on both sides of cavity with a paring knife (to provide access to thighs), then work your fingers gently between skin and flesh of thighs and drumsticks. Divide remaining tarragon butter among thighs and drumsticks, rubbing skin from outside to spread evenly. Season cavity and skin with salt and pepper, then halve remaining lemon and put inside cavity along with garlic. Tie drumsticks together with kitchen string.
• Whisk together honey, lemon juice, oil, and remaining 1/4 teaspoon salt. Roast chicken 30 minutes, then brush pan juices and half of honey mixture over chicken and roast 10 minutes more. Brush chicken again with pan juices and remaining honey mixture and continue to roast until thermometer inserted in fleshy part of a thigh (do not touch bone) registers 170°F, about 20 minutes more.
• Transfer chicken to a cutting board and let stand 10 to 15 minutes before carving. Skim fat from pan juices and serve juices with chicken.

ROASTED CHICKEN WITH SPRING VEGETABLES AND LEMON-HONEY SAUCE

Steps:

• Preheat oven to 425°F with rack in lower third of oven so vertical chicken will not touch top of oven.
• Place removable insert from angel food cake pan (or use commercial roasting stand) in a 10" shallow pan (like a deep dish pie plate).
• Prepare chicken, trimming off all fat.
• Rub the chicken with oil, season with paprika, salt and pepper inside and out.
• Prop chicken, with legs down, on the tube of the cake pan insert, or vertical roaster.
• Toss prepared vegetables with oil, salt and pepper; keeping asparagus separate from potatoes and carrots.
• Arrange potatoes and carrots around the base of the chicken, then roast for 30 minutes.
• For the basting liquid, combine honey and lemon juice.
• After the chicken has roasted 30 minutes, brush it with some of the mixture.
• Add asparagus to pan, then roast 15 more minutes.
• Baste a second time, then roast chicken until it reached an internal temperature of 170 degrees in the thigh, about 15 more minutes.
• Allow chicken to rest 15 minutes before carving.
• While chicken is resting, prepare the sauce.
• In a saucepan over medium heat, sauté shallots and ginger in 1 TBS unsalted butter, cooking till soft.
• Add broth, wine, lemon juice, and honey.
• Simmer 15 minutes, or until reduced by half.
• Strain into a clean saucepan.
• Whisk in cream; bring to a boil.
• Mash 1 TBS unsalted butter and flour together.
• Add butter and flour mixture to finish the sauce and cook until slightly thickened.
• Stir in lemon zest, chives, and seasoning just before serving.
• Serve sauce over chicken and veggies.

CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA

Steps:

• Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
• Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
• Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
• Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.

ROAST CHICKEN WITH LEMON, HONEY AND ROSEMARY

Steps:

• Preheat oven to 375°F Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.
• Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken, rub 1/4 cup lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chickens.
• Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 tablespoons oil.
• Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425°F and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F and skin is deep golden and crispy, about 10 minutes longer.
• Spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan.