Easy Whole Roasted Chicken
Serves 5
1 whole chicken, 4-5ish pounds
Juice of 1 lemon
2 TBSP honey
1/3 cup olive oil
2 sprigs of fresh thyme, chopped or 1 tsp of dried thyme
1 TBSP of fresh rosemary, chopped or 1 TBSP dried rosemary
2 tsp garlic powder
4 tsp salt
Instructions
Preheat oven to 350º Fahrenheit.
Place chicken on a wire rack, with a baking sheet placed under that. Add two cups of water to the bottom of the baking sheet. (This keeps the drippings from burning on the bottom of the pan.)
Salt the chicken with 2 tsp of salt and place it in the oven.
Now make your glaze, combing lemon juice, honey, oil, herbs, garlic powder and 2 tsp of salt in a small bowl.
When the chicken has been in the oven for 25 minutes, take it out and brush a layer of the glaze all over the chicken. Be liberal with it! If you don’t have a brush in your kitchen (I like these pastry brushes) you can use a spoon and spread the glaze that way. After you put a layer on, place the chicken back in the oven and repeat that process every 15 minutes until your chicken temperature of 165 degrees. (Which should be 2-3 more times.)
