I wouldn’t let sit overnight in lemon juice. Two hours in the frig was plenty. It had a mild lemon flavor, so overnight seems too long to me.
I rubbed the chicken liberally with olive oil, Herbs de Provence, salt and pepper, then popped it in the oven.
The caramelized color of the skin (see I still have the color, just not the veggies) was fantastic, and the honey, lemon, and herbs penetrated the skin and meat, leaving it tender, moist and flavorful.
Don’t forget to make chicken broth from the leftovers! My broth was flavored with a hint of lemon and Herbs de Provence. Delicious!
- One 6 1/2- to 7-pound roasting chicken
- 1 1/4 cups fresh lemon juice Coarse kosher salt
- Freshly ground black pepper
- 1/4 cup honey, heated until pourable
- 2 tbs herbs de provence
- Place chicken in a zip lock bag with lemon juice. Place in frig for up to 24 hours.
- Preheat oven to 450°F.
- Drain chicken; pat dry. Rub in herbs and sprinkle with salt and pepper. Place chicken breast side down, on a rack in a large roasting pan. Roast 15 minutes. Reduce oven temperature to 375°F. Roast 45 minutes.
- Turn chicken breast side up. Brush all over with honey. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer (test for doneness starting about 40 minutes). The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh.
No nutrition information this time. It would be difficult to determine as it depends on which part of the chicken you eat.