Prep 30 mins
Cook 1 hr 30 mins
This is my variation on Emeril's Clay Pot Honey-Lemon Chicken from foodnetwork.com.
- 1 (3 1/2 lb) broiler-fryer chickens
- 1⁄3 cup fresh lemon juice (reserve lemon shell)
- 2 lemons, zest of
- 1⁄4 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon melted Brummel and Brown spread (yogurt margarine)
- 3 tablespoons Brummel and Brown spread, softened at room temperature (yogurt margarine)
- 1⁄3 cup honey
- 1⁄2 tablespoon low sodium soy sauce
- 3 tablespoons all-purpose flour
- Wash the chicken well inside and out under cool running water. Pat dry with paper towels.
- Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper.
- Place the reserved lemon shell inside the chicken cavity.
- Place the chicken inside the prepared clay roaster and brush with the melted butter.
- Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 45 minutes.
- Combine the remaining lemon juice, zest , honey, and soy sauce in a small saucepan and cook over medium heat until heated through.
- In a small bowl, make a paste from the remaining 3 tablespoons of butter and the flour.
- Whisk the butter-flour mixture into the melted honey-lemon-butter mixture. Continue to cook until the sauce has thickened slightly.
- Remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas.
- Cover the roaster and return the chicken to the oven for 20 minutes.
- Remove cover and cook 25 minutes, basting every 5 minutes with the drippings or until it is cooked through and very tender.
- Transfer the chicken to a platter or carving board, cut into pieces and serve immediately. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.