Dinner
Meyer Lemon Honey and Herb-Roasted Half Chicken
Recipe by Kelly Gray
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Shallot and herb-brined half chicken roasted with a Meyer lemon honey glaze.
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Step-by-step instruction without your screen going to sleep
- 2 Pasturebird Pasture Raised Half Chickens, defrosted
- Bushwick Kitchen Bees Knees Meyer Lemon Honey, as desired
Brine
- 2 shallots, peeled, diced
- 3 garlic cloves, peeled, chopped
- 1/3 cup kosher salt
- 1 tablespoon granulated sugar
- 6 cups water
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tablespoon ground black pepper
Utensils
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Step 1
To make the brine, place the brine ingredients in a large saucepan, then place over high heat and bring to a boil. Once boiling, remove from heat and cool to room temperature.
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Step 2
Place the chicken halves on a roasting pan or large platter and pour the prepared brine over the chicken. Cover the chicken and place in the refrigerator to marinate for at least 8 hours.
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Step 3
When the chicken is marinated, remove from the fridge and pat dry. Install a crisper plate in both baskets. Place the chicken in the baskets, bone side down.
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Step 4
Select Zone 1, select ROAST, set temperature to 375°F, and set time to 35 minutes. Select MATCH COOK to match Zone 2 settings with Zone 1. Press center of dial to begin cooking.
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Step 5
When the timer reaches 5 minutes, press the center of the dial to pause cooking. Remove the baskets from the unit and brush each chicken with lemon honey. Reinsert baskets and press center of dial to resume cooking. Continue to cook until chicken reaches an internal temperature of 180°F.
