by Answers101 on July 1st, 2006

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Does anyone have a recipe for glazed lemon honey chicken?

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Answers. 2 helpful answers below.

by ENigma on July 14th, 2008
2 to 3 lb. frying chicken, cut up
2 tbsp. butter, melted
1 tsp. salt
1/4 tsp. pepper

GLAZE:

2/3 c. honey
1/2 c. orange juice
2 tbsp. flour
1 tbsp. lemon juice
1 tsp. cinnamon
1 tsp. Worcestershire sauce

Combine all ingredients and mix. Cook over medium heat stirring until bubbly and thickens. In ungreased 9 x 13 inch baking dish place chicken pieces skin side up. Brush with melted butter. Sprinkle with salt and pepper. Bake at 350 degrees for 50 minutes until golden brown. Drain fat from dish. Spoon glaze over chicken continue cooking 10 to 15 minutes until glazed.
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by Perryman on July 7th, 2006
From Martha Stewart Living:

Glazed Lemon Honey Chicken Serves 12 to 14

4 3 1/2 pound chickens

Coarse salt and freshly ground pepper, to taste

6 sprigs fresh rosemary

1 cup honey

6 tablespoons unsalted butter, room temperature

4 lemons, zests removed, halved and juiced

8 cloves garlic, peeled

1 yellow onion, quartered

1. Heat oven to 375�. Under cold running water, wash chickens inside and out; pat dry with a paper towel. Generously season inside and out with salt and pepper.

2. Roughly chop two sprigs rosemary. In a medium bowl, mix together honey, butter, chopped rosemary, lemon juice, and lemon zest. Set aside.

3. Combine lemon halves, remaining four sprigs rosemary, garlic, and onion; divide among four birds, and fill cavities. Using a pastry brush, coat outside of birds with lemon-honey glaze. Place birds in a large roasting pan on rack positioned in the middle of the oven. Baste every 15 minutes, and brush with any remaining glaze. Roast until an instant-read thermometer inserted into the deepest part of the breast registers 180° and juices run clear when pierced with a knife, about 1 hour. Serve hot or at room temperature.

4.Note: Instead of using lemons, you may substitute oranges or a combination of citrus.
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