Tastes Like (Really Good) Chicken!

May 10, 2011

Hope everyone had a wonderful Mother’s Day!! We haven’t had a recipe in a while…so here’s guest blogger Michelle with a really juicy treat:

I’ve heard people say, “chicken is boring.“  I disagree — there are so many great ways to cook a chicken — to me, the hard part is figuring out which way to do it.  In the end, as long as the chicken is cooked completely, and yet juicy, I don‘t think you can really go wrong.

Some people make a big deal about the chicken breast; a cutlet in and of itself, to me, is not as good as chicken cooked whole or on the bone. I recently found a delicious recipe in Food & Wine for a Honey and Lemon Glazed Roast Chicken.  It was beautiful to look at and it tasted great.

For this recipe, all came out moist and tasty with the flavors of rosemary, garlic and lemon.  The skin was beautifully crisped and very delicious — mouth-wateringly picture perfect.

If you do decide to try it, I recommend lining your roasting pan with foil.  I didn’t and when I was done there was a huge burnt mess that was very difficult to clean.  Lesson learned — foil is my friend.

Here’s the recipe — it tastes like chicken all right — really good chicken.  Enjoy.

Honey and Lemon Glazed Roast Chicken 

2 tablespoons of  honey

1 tablespoon fresh lemon juice

1 tablespoon lower sodium soy sauce

4- pound chicken


3 large rosemary sprigs

3 garlic cloves, quartered

4 lemon wedges

1. Preheat the oven to 450 degrees.  In a small bowl, combine the honey, lemon juice and soy sauce.  Set the chicken on a roasting rack.  Season the cavity with salt and stuff with rosemary, garlic and lemon wedges.  Brush honey glaze over the chicken and season lightly with salt.  Roast in the middle of the oven for 30 minutes.

2. Reduce the oven temperature to 325 degrees.  Roast about another 50 minutes until the juices run clear when the thighs are pierced.  Transfer the chicken to a carving board and let rest for 15 minutes…then enjoy!


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