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Lemon Chicken with Thyme and Honey
Poulet au Citron, au Miel et au Thym
A Recipe From: Provence
A bright chicken dish where the honey and the lemon add sweet and sour notes.

Skill Level: Easy
Serves: 6

Preheat the oven to 400ºF. Rub the skin of the chicken with the garlic cloves, then brush the chicken with the oil and honey. Juice one of the lemons. Season the chicken with salt and pepper; slip 4 sprigs of thyme in the body cavity. Place the chicken in a roasting pan and pour the lemon juice in the pan. Roast for 1 hour, basting often. If necessary, add water or chicken stock to the pan to increase the amount of basting juices. Slice the two remaining lemons; add the lemon slices to the pan 15 minutes before the bird is done. Let the chicken rest for 10 mn; scatter the remaining thyme and some fleur de sel on the chicken. Transfer to a serving platter, garnish with the lemon slices, accompany with basmati rice and serve the cooking juices in a sauce boat.

Sylvaine's tips
Baste the chicken often: the skin will color quickly because of the honey.

Recipe Contributed By
Joie de Vivre

Recipe Category: Chicken

2 garlic cloves, peeled and cut in half
1 whole chicken, 4 lbs
2 Tbsp extra-virgin olive oil Available Online
2 Tbsp liquid honey (such as acacia) Available Online
Fleur de sel Available Online
Freshly cracked pepper
6 sprigs of thyme
3 lemons
Water or chicken stock

Wine Pairings

wine White Burgundy or Mâcon

wine Unoaked Chardonnay

Items Available For This Recipe

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