Honey Lemon & Thyme Roasted Chicken

I know, I know…. I say I need to do something different other than my regular roasted chicken and the only thing I come up with is adding honey to my recipe….

I am lame….

At least I can admit this right?

That makes it a bit better!



1 Whole Chicken

3 Lemons

1/2 Cup Honey; divided

Fresh Thyme Sprigs

7 Garlic Cloves

Salt & Pepper

1/2 Loaf French Bread

Olive Oil

Butchers Twine

First squeeze your lemons you you can be that far ahead of the game…

and then dilly dally drinking wine!


Ok so we will heat up the honey a bit using a double boiling method to make it easier to mix…

If you don’t know how then feel free to google but really just heat an inch of water in a pan then place the bowl of honey in the pan with the water and stir until it almost has the consistency of water…

Whisk the lemon juice and honey together in another bowl.

Rinse and pat your chicken dry then place it into a container with the lemon and honey marinate for a minimum of 1 hour to a maximum of 7 hours.

Okay not that the chicken is maranating use this time to dilly-dally and play with your majestical unicorns!

Then break your favorite spoon rest while doing dishes! That’s always a great time!

Its okay though, you still have wine so bottoms up you lush!!!!

Okay so after all that shenanigans your chicken should be nice and “happy”…

Remove it from the refrigerator and start to truss the bird.

I can’t explain it… BUT I do have pictures!!!!

If this doesn’t help you truss a chicken then google it… I am no good an explaining this phenomenon…


And I just literally bind the ankles after all that difficult back of the bird stuff…

Season your bird front and back with salt and pepper.

Then tear up the french bread and toss about the roasting pan.

Drizzle with olive oil…

Discard the marinade and place the chicken face down on top of the torn up bread and scatter the garlic cloves and thyme sprigs about the pan.

Bake at 450 for 15 minutes then reduce heat to 375 and roast for 45 minutes.

Once 45 minutes is up this is how your chicken will look like.

Remove from oven and double the remaining 1/4 cup of honey.

Using a basting brush, coat the back of the chicken then flip over and coat the front with all of the honey and return to the oven for an additional 55 minutes or until the internal thermometer reads 165.




2 thoughts on “Honey Lemon & Thyme Roasted Chicken”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s