Lemon Chicken with Thyme and Honey
Poulet au Citron, au Miel et au Thym
Print This Recipe

---

INGREDIENTS 3 lemons Salt and pepper 6 sprigs thyme 2 garlic cloves, peeled and cut in half 1 whole chicken, washed inside and out, and patted dry 2 tablespoons extra-virgin olive oil 1/4 cup liquid honey, such as Acacia Fleur de sel* Pepper Preheat oven to 400 degrees. Juice 1 of the lemons. Season the chicken with salt and pepper; slip 4 sprigs of thyme into the body cavity. Rub the skin with the garlic cloves, then brush the chicken with the oil and honey. Place the chicken in a roasting pan and pour the lemon juice in the pan. Roast for 1 hour, basting often. Peel the 2 remaining lemons; add the fruits and zest to the pan 15 minutes before the bird is done. Remove from the oven and let the chicken rest for 10 minutes. Scatter the remaining thyme and some fleur de sel on the chicken. Transfer to a serving platter, decorate with the lemons, and accompany with basmati rice and serve the cooking juices in a sauce boat. Makes 6 servings *NOTE - Fleur de sel is Atlantic grey sea salt