Yeah, yeah, I know "honey-roasted" makes ya think of peanuts on an airplane. I bought a chicken a few days ago. Andrew decided that "honey-roasted" sounded good. Where he got that idea, I haven't a clue. But we hunted up some recipes, merged them, and tried it out.
Woooo boy!
For a 5# chicken, we used:
about 2/3 or 3/4 cup honey
about 2 Tbsp lemon juice
about 2 Tbsp olive oil
1/8 or 1/4 tsp Emeril's Essence
about 1/2 tsp salt
about 1/8 tsp pepper
Stir together the glaze/marinade stuff.
Rinse the chicken under running water; shake off excess water.
Put chicken in a big ol' plastic bag.
Pour the honey stuff all over the bird, both sides.
Close bag; smear the marinade all around the bird.
Marinate for 4-6 hours in the fridge, turning the bag over every 1/2 hour or so.
Bake in high-sided roaster (I used the crock from my crockpot) at about 375. It takes about an hour for a 3# bird, and a little more than 2 hours for a 5# one.
After removing chicken from the roaster, dump the liquid from the roaster into a skillet, and boil it like silly to reduce it. This makes an awesome dipping sauce for the chicken. Or to pour on your veggies. Or to dip bread in.
This was super easy and super tasty, and we have to make it again.
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Ooh, it DOES sound delicious. Question: is it only raw honey that kids under two can't have or can whatever makes them sick live through cooking, too?
ReplyDeleteRebecca, I always heard it was 12 months, not 24 months old. Either way, it's botulism that's supposedly the danger in honey. I don't know whether botulism is killed in cooking.
ReplyDeleteDr. Matt says that the toxic quality of botulism is a protein that can be killed by cooking.
ReplyDeleteAnd that does sound yummy!
I can't wait to try this!!!! YUMMO!! Thanks for sharing.
ReplyDeleteCan't wait to try this. But first I need some chicken!
ReplyDeleteIs it supposed to be done with or without a lid--just double checking. Thanks
ReplyDeleteI roasted it without the lid, but in a crock with high sides.
ReplyDelete