This Honey and Lemon Roast Chicken is hard to describe you just need to trust as and try it! At the time of writing up this recipe, my lemon tree is overflowing with lovely, bright, sweet lemons. I also had a roast chicken in the fridge that needed using, and for some strange reason, I had a craving for honey.

Anyway,  I figured I might as well use all these ingredients together and come up with this delicious marinade. It had a very mild honey taste but with the combination of the paprika, marjoram, and lemon it was totally #drool worthy.

Remember to always purchase air-chilled chicken to avoid chlorine in your chicken meat.

 

February 20, 2018
  • 5m
  • 1h 30m
  • 1h 35m
  • 1

Ingredients

  • 1 air chilled free-range chicken
  • 1 tsp. paprika
  • 1 tsp. marjoram
  • 1 tsp. honey
  • 4 fresh lemons
  • 1 brown onion
  • 2 garlic clove

Instructions

  1. Preheat the oven to 200ºC and line a large baking dish with baking paper.
  2. Wash and pat dry the chicken and place chicken breast side up on the baking tray.
  3. Place paprika, marjoram, honey, and the juice of 2 lemons (approx. 1 tbsp) into a small bowl and mix together well. Pour this over the chicken to coat the entire surface of the chicken.
  4. Cut up the remaining lemons, onion and garlic. Place these inside the chicken cavity. Place the juiced lemons in the baking dish along with the chicken.
  5. Cook for 20 minutes on 200ºC. After 20 minutes, turn down the heat to 180ºC and continue cooking until the chicken is cooked through (approx. a further 1 hour). Test the chicken is cooked with a skewer in the thigh area. If the juice flows clear, it should be cooked.
  6. Serve with a salad or vegetables of choice.
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