Roast Chicken with Fiery Lemon Glaze

Roast Chicken with Fiery Lemon Glaze

  • Servings: 8

Roasting a whole chicken in an oven bag means stress-free easy prep and less mess. The bag traps in moisture and natural juices to keep the chicken from drying out so it comes out juicy and tender every time. And no basting is required! The disposable oven bag makes it easy to cook, but the real bonus is the cleanup. After serving and cooling, gather up the bag and lift it out of the dish. Cleanup is easy with no roasting pan soaking or scrubbing needed.

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Ingredients

  • 1 4- to 5-pound whole roasting chicken
  • 4 to 6 small lemons
  • 1/4 cup olive oil
  • 2 tablespoons snipped fresh parsley
  • 4 cloves garlic, minced
  • 1 teaspoon cayenne pepper
  • 1/2 cup honey
  • 2 to 3 small lemons, halved or quartered (optional)
  • Flour
  • Disposable oven bag

Directions

Step 1

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.

Step 2

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.

Step 3

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. Twist wing tips under back.

Step 4

Place disposable oven bag in a roasting pan according to package directions, shaking at least a tablespoon of flour in the bag. Cut six 1/2-inch slits in top of bag. Place chicken, breast side up, in bag. Cover chicken with lemon slices. Arrange lemon halves or quarters in bag around chicken. Insert an oven-going meat thermometer into the thigh. Close bag. Roast chicken in on lowest oven rack for 1-1/2 to 2 hours or until meat thermometer register 180 degrees F.

Step 5

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.

Step 6

Remove chicken from oven. Let stand for 15 minutes before cutting open disposable oven bag to remove chicken and slice. Pass remaining honey glaze.

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