Honey Herb Roasted Chicken I Made It

Honey Herb Roasted Chicken

mommyluvs2cook 11 years ago
By: Kidaria

Frankie brought this chicken to my attention a while ago...and it was so delicious! That skin is something to write home about!!!! It'ls been a while since I've made a whole chicken so this was nice! I basted my chicken quite a lot and stuffed it with some meyer lemons from our lemon tree! The lemon and rosemary flavor really came through the meat! Loved it :)
Also I took that picture after the time allotted but then threw it back in 20 more minutes so the breast meat skin looked so much crispier....and the chicken was done!
Honey Herb Roasted Chicken/saved
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frankieanne 11 years ago said:

I remember I had to throw mine back in as well. Same as you did - I took the first picture and then put it back in the oven. It was very tasty. I really love cooking with honey. I see I forgot to link back to IMI though. Maybe you could do that? (cuz ya forgot to rate it :D)

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NPMarie 11 years ago said:

Looks good ML2C! The recipe said to marinate the chicken then sit aside for 2 hours...in the fridge? (I hope)
So your lemons are ripe? I have a dwarf Meyer lemon tree and they are just now turning yellow:)

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chuckieb 11 years ago said:

Wow....that's a great picture ML2C and it looks simply delectable. The recipe sure got straight High 5 reviews! Nice stuff!

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mommyluvs2cook 11 years ago said:

Ahh... you caught me again Frankie! I meant to take another picture after the second cooking but forgot cause we were starving lol!
Marie, I did marinate mine in the fridge just figuring that's what it meant. Some of my lemons are ripe, and thank goodness they are all ripening at different stages so I pick about 3 every 3 to 4 days and they are HUGE and have so much juice! Chuckie, there is nothing better than a good roasted chicken :)

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NPMarie 11 years ago said:

Thanks for the info ML2C, that's what I thought:)
That's so cool you have never-ending Meyer lemons! You must have a full sized tree:)

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pointsevenout 11 years ago said:

Two kilograms convert to 4.4 pounds so the cooking time SHOULD work out. I'll monitor the internal breast temp for 165F when I make this to correspond to a browned crisp skin.

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mommyluvs2cook 11 years ago said:

Well I cut through one of the breast, a slit to the bone, and it seemed raw about 3/4 of the way down. My oven is iffy too, so that could be it. Also I threw my package away AND the trash man came while the chicken was marinating and I had no idea how big it was lol! I need to pay attention to detail! Let us know how it works out for you points...

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frankieanne 11 years ago said:

I'm definitely interested to hear your results, pso, as my chicken was 4.5 pounds and I had to put it back in the oven. My oven is pretty reliable.

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mommyluvs2cook 11 years ago said:

Haha Marie, It's only 3 years old and it has so many lemons (and it's pretty small) that we have staked it many ways and the top of the tree is still almost touching the ground from the weight! I keep thinking it's gonna snap any day now....

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pointsevenout 11 years ago said:

Something is missing in this recipe. Destructions say to baste every little bit. Problem is there is no basting liquid. If there were basting liquid the honey would not have burned in the bottom of the broiler pan.
On first flip breast temp was 105F. Just barely some color. When adjusting oven temp to 425F, breast was 135F. Had a nice deep caramelized color. Last 10 min bake time brought the breast to 160F. That's 5 degrees below what it should be. A great deep caramel color all over with no burnt spots 'cept on the broiler pan. A little forethought should have made me line the pan but I guess I was expecting some basting liquid.
Wasn't too worried about the low breast temp as it would rest for 10 more minutes, covered to continue cooking.
Skin wasn't crisp but I didn't want to commit to any more time and run the chance of burning something.
All the meat was very juicy. Could taste the lemon and rosemary. Cilantro was a little in the background. Oh yeah, used cilantro instead of parsley. Would you believe the store didn't have parsley but yes on the cilantro. I have no problem with cilantro.
Did vary from the recipe preparing the bird. Scraped the hide off the lemon and minced it up combining it with the seasonings. Rubbed part of the seasonings under the breast skin and part of the drumstick. The rest went on the outside.
Timing was a problem on my part. I forgot to leave time to let the bird rest and have a smoke for 2 hours after I well massaged it. So lunch was delayed for 2 hours while the bird rested.

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frankieanne 11 years ago said:

So I guess yours got done in the time, pso? I remember I didn't have any basting juices either.

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pointsevenout 11 years ago said:

ML2C says she basted hers. I would be interested to find out with what.

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frankieanne 11 years ago said:

I think when I made this I kept brushing honey on it. I love cooking with honey and really wanted a sweet skin.

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pointsevenout 11 years ago said:

I started to do that but the seasoning kept sticking to the honey and wiping the skin clean of it. So I just drizzled it on the first time and after flip. After that it seemed OK to brush the honey on. Had enough honey left to paint the bird one more time before tenting.

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mommyluvs2cook 11 years ago said:

It never really said when to put the honey on the bird, it just said to baste with it so I stuck the bird (no honey) in the oven and started basting about every 20 mins or so. Had the perfect amount...

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