Honey Lemon Roasted Chicken

IMG_0165 2

Cranking up the oven toward the end helps to glaze the roast chicken in this 5-ingredient recipe that feeds a crowd, especially for family dinners.

Serve 6 to 8

Ingredients:

2 lemons
⅓ cup orange blossom honey
Two 4 -5 pounds whole chickens
One ¾  ounce package of fresh rosemary
¼ cup olive oil
Kosher salt, to taste
Ground black pepper, to taste
Assortment of sliced citrus for garnishes

Directions:

Preheat oven to 375°F.

Place a wire rack on a large, foil-lined rimmed baking sheet. Into a small bowl, zest both the lemons. Halve lemons and squeeze 2 tablespoons of juice into bowl (do not discard lemons). Stir in the honey and set aside.

With kitchen shears, trim any excess fat from the chickens. Season insides of chickens with salt and pepper. Divide lemon halves and rosemary between each chicken cavity. For each bird, tie legs together and tuck wings behind. Rub the oil all over outside of chickens. Generously season outsides of chickens with salt.

Roast 1 hour, brushing with honey mixture every 20 minutes. Increase oven temperature to 450°F. Roast chickens another 15 minutes, until a thermometer inserted between the thigh and drumstick reaches 165°F and skin is golden brown.

Remove chickens from oven and let rest at least 15 minutes. before carving.

To serve, place on  serving platters and garnish with assorted slices of citrus fruit and rosemary sprigs.

 

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!


Rosemary Grapefruit Spritzers

 honey-rosemary-grapefruit-sodas-homemade-syrup-fork-knife-swoon-07
Photo Credit:Laura Bolton, Fork Knife Swoon,  2018.

 

Tart and fizzy honey rosemary grapefruit sodas combine a sweet and herbaceous rosemary simple syrup with fresh grapefruit juice and pure honey for a flavorful, naturally-sweetened homemade spritzer you will want to sip on all Winter long and well into the Summer months.

Recipe Adapted from
Laura Bolton
Fork Knife Swoon
August 2018

Ingredients:
For simple syrup (makes about 1-1/2 cups):
1 cup water
3/4 cup organic cane sugar
1/4 cup honey
1/4 cup fresh grapefruit juice

Directions:
To make the simple syrup:
Heat the water, sugar, honey, and grapefruit juice in a medium sauce pan over medium heat, stirring occasionally, until the sugar is dissolved, about 5 minutes.

Add the grapefruit zest and rosemary, and let gently simmer for another 5 minutes. Remove from the heat, and steep for up to an hour.

Strain through a fine-mesh sieve into a glass jar, and chill before serving. Can be made in advance, and stored in the refrigerator for about a week.

To serve, fill a highball glass with ice. Add the rosemary simple syrup and fresh grapefruit juice. Stir to combine. Top with soda/sparkling water.

Garnish with grapefruit slices and/or a sprig of rosemary. Serve and enjoy!

Bartender Notes:
The rosemary grapefruit syrup can be made in advance and keeps for about a week, which is ideal for doling out single servings, but can also be easily multiplied if feeding a crowd.

To make it alcoholic:
Add 1 shot of gin before topping with soda.

To make a rosemary Paloma Cocktail:
Add 1 shot of tequila and a big squeeze of lime to the rosemary simple and grapefruit juice.

To make it vegan:
Swap pure maple syrup or organic cane sugar for the honey.


Orange Marmalade-Mustard Glazed Pork Chops

34431401p129-orange-must-m
Photo Credit: Johnny Miller; Styling: Sarah Smart. Cooking Light, 2018

Marmalade provides pectin to give the glaze syrupy body and balances the sweet orange juice with a touch of pleasant bitterness.

Serves 4

Ingredients:
1/2 cup fresh orange juice (about 2 oranges)
2 tablespoons orange marmalade
1 tablespoon whole-grain mustard
1 tablespoon canola oil
4 (6-ounce) bone-in pork loin chops (1 inch thick)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 rosemary sprigs
1 medium red onion, cut into 1/2-inch wedges
2 tablespoons fresh lime juice

Directions:
Preheat oven to 425° F.

Combine juice, marmalade, and mustard in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy.

Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add to pan; cook 5 minutes or until browned. Turn pork; add rosemary and onion to pan. Pour juice mixture over pork; bake at 425° for 10 minutes or until a thermometer registers 140°. Place onion and rosemary on a platter. Return pan to medium-high heat; add lime juice. Cook 4 minutes or until liquid is syrupy.

To serve, add the pork chops to a serving platter and drizzle with sauce.