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    You are in: Home / Recipes / Roast Chicken With a Honey-Lemon Baste Recipe
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    Roast Chicken With a Honey-Lemon Baste

    Roast Chicken With a Honey-Lemon Baste. Photo by Jostlori

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    10 mins

    1 hr 30 mins

    Zurie's Note:

    There are several similar recipes on Zaar, but I haven't seen one exactly like mine. It's so quick and simple, especially when you don't have much time and just want to chuck something in the oven .... PS: Zaar insists on saying "chickens". We're talking ONE nice chicken, singular ...

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    Units: US | Metric


    1. 1
      Heat oven to 350 deg F/180 deg Celsius.
    2. 2
      Use a plump chicken, and remove any loose fat. Keep whole.
    3. 3
      Mix the lemon juice, honey and mustard in a small bowl, heat slightly in a microwave, then whisk to mix.
    4. 4
      Add the chopped rosemary to the basting sauce.
    5. 5
      *Use a high quality, tangy and grainy mustard.
    6. 6
      Put the chicken in an oven dish into which it will fit fairly snugly.
    7. 7
      Using a brush, brush the chicken all over, under the wings, along the sides, with the marinade. The leftover marinade goes into the cavity -- turn the chicken round to spread it.
    8. 8
      Now sprinkle chicken all over and in cavity with a seasoning salt of your choice. (I use a sea salt to which fine dried herbs have been added).
    9. 9
      Don't add any water or oil, as the chicken is just fine as it is, as long as it's not a thin, blue-tinged bird!
    10. 10
      Cover chicken lightly -- don't tuck in -- with foil, as the marinade burns easily. Put into oven.
    11. 11
      Take OFF the foil after 45 minutes, and let the chicken brown well. Don't let it burn.
    12. 12
      Depending on weight chicken is done in 1 1/4 - 1 1/2 hours.
    13. 13
      Serve with baby potatoes in the skin and vegetables of your choice, plus a mixed green salad.

    Ratings & Reviews:

    • on January 26, 2014


      Oh this is yummy! Delicious chicken. I love the flavor from the basting sauce. What a wonderful combination! I ended up having to rush my poor little chicken, though. Once I put it in the oven, I realized that we didnt' have that amount of time before going to a play...oops! I increased the heat to 450 degrees and cooked the chicken for an hour (while roasted some cut up potatoes, too). Luckily, it worked. Next time, I will adhere to your directions though! Thank you for posting this lovely recipe. Made in memory of Gideon. <3

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    • on January 18, 2014


      Oh. My. Gosh. This chicken was AMAZING! And how simple was that? I can see this chicken being on my table on a very frequent basis. I must admit, I was a bit skeptical because there was an awful lot of sauce and I thought the chicken would just boil in the sauce. But this was not the case. The chicken turned out beautifully, though we did remove the foil a bit too soon and burnt the wing tips. Still, the proof is in the flavor. Absolute deliciousness. I normally don't like to eat chicken breast, because I find the dark meat much more flavorful and moist. Not here, I ate a slice of breast and went back for more! Thanks, Zurie, for another great recipe! Posted in memory of Zurie's DH, Gideon.

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    • on January 15, 2014


      Probably the moistest roast chicken I have ever made. I had a small chicken, only 1.3 kilos, so made two-thirds of a batch of the marinade, which was more than enough. I took the foil off after 35 minutes and basted the chicken then. My small chook (Aussie slang for chicken) was done in 65 minutes. The skin was beautifully crisp and the balance of flavours was perfect. This will be a go-to recipe in future and I will experiment with other herbs. Thanks for posting.

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    Read All Reviews (8)


    Nutritional Facts for Roast Chicken With a Honey-Lemon Baste

    Serving Size: 1 (282 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 582.2
    Calories from Fat 315
    Total Fat 35.1 g
    Saturated Fat 9.9 g
    Cholesterol 160.4 mg
    Sodium 235.1 mg
    Total Carbohydrate 28.6 g
    Dietary Fiber 0.5 g
    Sugars 26.6 g
    Protein 38.1 g

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