Friday, September 6, 2013

Friday food for the soul: Honey and Lemon Glazed Roast Chicken

A few days back I had sent someone to get a couple of Chickens- not cut into small pieces but mayb just  about 8 big pieces...
He misunderstood and got me two Whole Chickens...
The full chicken got me thinking-I have made whole chicken marinated in yoghurt and Indian Spices...
What if I made something different this time?
So I looked up the internet and mixed and matched about three-four recipes and came up with this one:
A Full Roast Chicken with Honey Lemon Glaze!

It came out decent enough, but I feel we can up the ante a little bit in terms of spice (can't help it, being an Indian, I like my meats a little more robust in terms of flavor)...
But for people who like chicken slightly mild with the lemon and herb flavors combining very well with the sweet honey and salty soya- it should be a hit!
And the best part is that the boys loved it- not too sweet, not too spicy with a hint of lemon...

So here it is:
Honey And Lemon Glaze, Roasted Chicken

Ingr for the marinade and rub:
1/4 cup Honey
2 tbsp soya sauce
1/2 tsp garlic powder (u can use a tsp garlic paste)
1 tsp salt
1/2 tsp roasted chilli flakes
juice of 1 lemon
1 full chicken with cuts made on the thighs/ breasts

Please marinate the whole chicken in this concoction for a couple of hours if not overnight (reserving some for the rub before roasting)

Next preheat the oven at 350 degree F or 180 degrees C
take about 2 lemons quartered
4-5 cloves of garlic quartered
1 tsp rosemary herb...(you are lucky if you can get yr hands on fresh Rosemary sprig)
1 tsp garlic powder/paste
1 tsp Chilli flakes
1 tsp freshly ground pepper
1/2 tsp salt
Rub the garlic powder, chilly flakes, ground pepper and the rosemary on the inside of the chicken's stomach cavity as well the outside, 
(and I mean really rub it in)
Put the lemons and the garlic into the stomach cavity of the chicken and tie the legs and wings together.

Brush the chicken with the remaining lemon honey glaze and place it in a baking tray lined with Aluminium Foil ( keeps the juices in and after the roast you dont need to clean the pan-just throw away the foil)
Surround the chicken with cubed veggies like carrots, potatoes and onions that have been mixed with a bit of olive oil, salt and pepper.

Roast the chicken + veggies in the middle of the oven for about 20 minutes.
Then turn the chicken over, brush with some more of the honey, lemon glaze.
Reduce the temperature to 325F or 160C and roast for another 15-20 minutes till the juices run clear on piercing the thighs.

Transfer the chicken to a carving dish, surround it with the veggies and garnish with lemons.

I served it along with side dish of rice (Risotto- a cheesy, creamy rice dish with olives)

Bon Apetit!!  :-)

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