HONEY & LEMON CHICKEN
From the Kitchen of Executive Chef Ian Rynecki, Pair this course with Cabernet Franc
1 Whole Chicken, approximately 3.5 lbs.
1 Tbsp Juice and 1 tsp Zest from 1/2 Lemon, the other half cut into wedges
1 Tbsp Thyme, Chopped
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Honey
1 Tbsp Butter, Softened Salt & Pepper
Preheat the oven to 400°F. Cut the backbone out of the chicken with kitchen shears. Lay the chicken breast-sideup in a baking dish or lined sheet pan. Press down on the breast bone to break it so that the chicken lies flat. Season generously, front and back, with salt and pepper.
In a medium-sized bowl, mix the lemon juice, lemon zest, thyme, extra virgin olive oil, honey, and butter together. Rub this mixture on the entire chicken, front and back. Place the lemon slices under the chicken and roast in the oven until the breast meat temperature is 150°F and the leg meat temperature is 165°F.