Honey Garlic Chicken
March 3rd, 2008 | Written by jfolkmann | Topic: Main
This is a fabulous recipe, great for when you have the Sunday blues.
1 large chicken (2-3lbs)
2 cloves of garlic
2 tablespoons butter
5 tablespoons of honey
1 orange
Preheat your oven to 375F. Cut the orange into slices. Place the slices flat on a roasting tray. Rince your chicken and pat it dry with paper towl. Place it on top of the orange slices.
Grate the garlic into a small pan, add the honey and the butter. Heat until the butter has melted (keep stiring it so that it doesn’t burn). Take a brush and brush the mixture over the chicken. Make sure you get every little nook and cranny.
Update: Some of the people trying this recipe had the honey mixture drip away to the bottom of the pan. Could be the fat content of the chicken, could be something else. No matter. If you’re worried about not getting the flavour through, either baste the chicken as it’s cooking, push the mixture under the skin before cooking or inject it straight into the chicken using a kitchen syringe.
Put it in the oven and bake for about one hour. You’ll know when it’s done when the juices run clear. (A good rule of thumb for chicken is 15mins/pound for the first 10 pounds and 6 minutes for every pound thereafter. However if you have a 11lb chicken you’ll probably want to talk to whoever writes the guiness book of records.)
Comment by cribcat on the November 24th, 2008 at 12:33 am
Poor little feller never had a chance to get away, with his legs bein bound up an all. Looks Delicious.
Comment by Mr. E on the November 24th, 2008 at 1:31 pm
It seems like the sugar in the honey would quickly burn before the chicken is cooked, especially given there is no oil in the recipe, but I will have to try this for myself. Also if your roasting a whole chicken and have a lot of time I highly encouraging brinning the bird in a salt solution for an hour and a half.
Comment by hrhqueenzoe on the November 24th, 2008 at 1:45 pm
this sounds delicious cant wait to try it.
Comment by anon on the December 7th, 2008 at 12:00 am
this recipe sound scrumptious, and a note to MR.E by heating the butter you somewhat clarify it and create oil which slows the browning effect of the low sucrose sugar in the honey.
Comment by Cher on the January 14th, 2009 at 4:17 pm
I made something very similar to this on Sunday with cornish hens. I used a honey orange glaze, basted on the last 30 minutes so it wouldn’t burn. Yours looks delicious.