Lemon Pepper Chicken with Honey Lemon Sauce

Ingredients

5 pound chicken

2 TBSP minced lemon zest

1 tsp minced fresh thyme

1 tsp coarsely ground black pepper

1 tsp salt

4 TBSP butter

2 shallots, sliced

1 clove garlic, sliced

1/2 jalapeño pepper, finely chopped

2 TBSP chopped fresh thyme

2 TBSP chopped fresh sage

2 TBSP chopped fresh rosemary

¼ cup honey

⅓ cup lemon juice (fresh)

2 cups chicken broth

2268 grams chicken

2 TBSP (30 ml) minced lemon zest

1 tsp (5 ml) minced fresh thyme

1 tsp (5 ml) coarsely ground black pepper

1 tsp (5 ml) salt

56 grams butter

2 shallots sliced

1 clove garlic sliced

½ chopped jalapeño pepper finely

2 TBSP (30 ml) chopped fresh thyme

2 TBSP (30 ml) chopped fresh sage

2 TBSP (30 ml) chopped fresh rosemary

85 grams honey

78 ml lemon juice

473 ml chicken broth

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Soy Free

Using your fingers, loosen the skin of the chicken over the breastbone, legs and thighs.
Combine the lemon zest, 1 tsp (5 ml) thyme, pepper, salt, and 2 TBSP (28 grams) of the butter to make a lemon-pepper mixture.
Tuck the lemon-pepper mixture evenly beneath the skin, covering each breast, leg and thigh.
Squeeze the juice from one of the lemon slices over the skin of the chicken.
Season with salt and pepper to taste.
Stuff the rest of the lemon slices into the cavity of the chicken.
Tie the legs together with kitchen twine.
Place the chicken in preheated 425 F (app 235 C) oven for 15 min., then lower temp. to 375 F (app 200 C).
To prepare the sauce, place the pan over medium heat and add the remaining 2 TBSP (28 grams) butter, shallots, garlic, and jalapeño.
Sauté until softened, about 2 min.
Add the 2 TBSP (30 ml) thyme, sage, and rosemary and sauté 1 min. more.
Add the honey, remaining lemon juice and chicken broth and simmer for about 5 minutes to reduce.
Serve chicken with sauce.