Lemon-Pepper Chicken With Honey Lemon Sauce
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Ingredients
5 pound chicken
2 TBSP minced lemon zest
1 tsp minced fresh thyme
1 tsp coarsely ground black pepper
1 tsp salt
4 TBSP butter
2 shallots, sliced
1 clove garlic, sliced
1/2 jalapeño pepper, finely chopped
2 TBSP chopped fresh thyme
2 TBSP chopped fresh sage
2 TBSP chopped fresh rosemary
¼ cup honey
⅓ cup lemon juice (fresh)
2 cups chicken broth
2268 grams chicken
2 TBSP (30 ml) minced lemon zest
1 tsp (5 ml) minced fresh thyme
1 tsp (5 ml) coarsely ground black pepper
1 tsp (5 ml) salt
56 grams butter
2 shallots sliced
1 clove garlic sliced
½ chopped jalapeño pepper finely
2 TBSP (30 ml) chopped fresh thyme
2 TBSP (30 ml) chopped fresh sage
2 TBSP (30 ml) chopped fresh rosemary
85 grams honey
78 ml lemon juice
473 ml chicken broth
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Instructions
- Using your fingers, loosen the skin of the chicken over the breastbone, legs and thighs.
- Combine the lemon zest, 1 tsp (5 ml) thyme, pepper, salt, and 2 TBSP (28 grams) of the butter to make a lemon-pepper mixture.
- Tuck the lemon-pepper mixture evenly beneath the skin, covering each breast, leg and thigh.
- Squeeze the juice from one of the lemon slices over the skin of the chicken.
- Season with salt and pepper to taste.
- Stuff the rest of the lemon slices into the cavity of the chicken.
- Tie the legs together with kitchen twine.
- Place the chicken in preheated 425 F (app 235 C) oven for 15 min., then lower temp. to 375 F (app 200 C).
- To prepare the sauce, place the pan over medium heat and add the remaining 2 TBSP (28 grams) butter, shallots, garlic, and jalapeño.
- Sauté until softened, about 2 min.
- Add the 2 TBSP (30 ml) thyme, sage, and rosemary and sauté 1 min. more.
- Add the honey, remaining lemon juice and chicken broth and simmer for about 5 minutes to reduce.
- Serve chicken with sauce.
Nutritional Info
Storage
Notes
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