Some people partake in Sunday Supper as a way to sit around the table with everyone in the family. I’s a way to catch up with everyone. Our household currently has five adults all involved in different activities Everyone has varied work schedules so it’s not often that we all have the opportunity to sit down as a family.
So it is rare to have more than two people dining at the same time. But this recipe caught the eye for everyone. We all sat down and devoured this Lemon Chicken with a Honey soy glaze. I baked it in my clay pot, but it can easily be done in a dutch oven too.
- 1 (3½-pound) fryer chicken
- ¼ cup plus 2 tablespoons fresh lemon juice (reserve lemon shell)
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon melted butter, plus 1 tablespoon, softened at room temperature
- 2/31/2 cup honey
- 1 tablespoon soy sauce
- 1 tablespoon all-purpose flour
- Serving suggestion: orzo, rice pilaf, or cooked white rice
- Prepare a clay roaster by soaking in cold water for 15 minutes.
- 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.
- Meanwhile, combine the remaining ¼ cup of lemon juice, 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 1 tablespoon 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 45 minutes, or until it is cooked through and very tender.
- Transfer the chicken to a platter or carving board, cut into pieces and serve immediately.
- Spoon some of the sauce over each piece of chicken.
Some of the best stories are told around the kitchen table. I think I miss that the most about having the family grow up.
Do you have a weekly family gathering in your home?
Thanks for stopping by.
Marlene
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I have a wonderful taste memory of lemon & salt rotisserie chicken on a vacation in Florence. I bet Honey and Lemon would be equally delicious. I frequently see clay roasters in the thrift shop I volunteer at–next time I’ll pick one up.
Thanks!
If you have a dutch oven that would work too. But I don’t know if it’s gives it that golden color that you get from a clay pot. I hope you find one. I do enjoy using mine.
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