Recipes and Cooking Roast Chicken with Fiery Lemon Glaze 3.8 (6) 1 Review Prepare the chicken in 15 minutes then do something else while it roasts. It's dinner made easy! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2010 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Marinate Time: 8 hrs Roast Time: 1 hrs 30 mins Stand Time: 15 mins Total Time: 10 hrs 15 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 4-5 pound whole roasting chicken 4 - 6 small lemons ¼ cup olive oil 2 tablespoon snipped fresh parsley 4 cloves garlic, minced 1 teaspoon cayenne pepper ½ cup honey 2 - 3 small lemons, halved or quartered (optional) Directions Remove giblets from chicken, if present. Place chicken in plastic bag set in shallow dish. Slice 2 of the lemons; add to bag. Finely shred 2 teaspoons peel from remaining lemons; set aside. Squeeze lemons to yield 1/2 cup plus 2 tablespoons juice for glaze. For marinade, in bowl combine the 1/2 cup lemon juice, olive oil, parsley, garlic, 1/2 teaspoon of the cayenne pepper and 1/2 teaspoon each salt and black pepper. Pour marinade over chicken; turn to coat. Seal bag. Refrigerate 8 to 12 hours; turn occasionally. Preheat oven to 375 degrees F. Let chicken stand at room temperature 15 minutes. Drain chicken and set aside lemon slices; discard marinade. Pull neck skin to back and fasten with a skewer. Tie drumsticks to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan. Cover with lemon slices. Arrange lemon halves or quarters on rack around chicken. Roast on lowest rack, uncovered, for 1 hour. Meanwhile, in small saucepan combine honey, the shredded lemon peel, the 2 tablespoons lemon juice, and remaining 1/2 teaspoon cayenne pepper. Bring to boiling over medium heat, stirring occasionally. Remove from heat and set aside. Cut string between drumsticks and reposition any lemon slices that have slid off of chicken. Continue roasting 30 to 60 minutes more, or until drumsticks move easily in their sockets and chicken is no longer pink (180 degrees F), occasionally brushing with some of the honey mixture during the last 20 minutes of roasting. If lemons begin to darken, tent loosely with foil. Remove chicken from oven. Let stand for 15 minutes before slicing. Pass remaining honey glaze. Rate it Print Nutrition Facts (per serving) 469 Calories 30g Fat 23g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 469 % Daily Value * Total Fat 30g 38% Saturated Fat 8g 40% Cholesterol 116mg 39% Sodium 257mg 11% Total Carbohydrate 23g 8% Total Sugars 19g Protein 29g Vitamin C 40.7mg 204% Calcium 50.5mg 4% Iron 2mg 11% Potassium 391mg 8% Folate, total 12.1mcg Vitamin B-12 0.5mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.