I’ve been watching the news over the last week and can’t believe the heat wave my friends in Atlanta, DC and New York have been enduring.  With temperatures north of 100 degrees, it’s been hellishly hot – and it’s not even August!

Meanwhile, here on this side of the Atlantic, we have emerged from our drought with rain to spare.  In fact, this weekend, alone, the weatherfolks have said we’ve received more than a month’s worth of rain since Friday (I’m sure you noticed if you were watching Wimbledon).  For my friends in Colorado, I apologize – if I could send you some of our rain, BELIEVE ME, I would!

So, what’s the result?  It sure as heck isn’t a barbecue recipe.  Last night, it was cool enough that I roasted a chicken and mashed some potatoes … in JULY!  That’s just so wrong.  But, if it’s too warm where you are to turn on the oven, you can use this recipe with the grill.  I would make one recommendation, though – rather than using it with a full spatchcocked chicken like I have, pound down a couple of chicken breasts and use it with that.  Otherwise, all the honey in the marinade will result in your chicken looking like it’s been cooked using Agent Orange.

This recipe was adapted from the Washington Post – stripped down and simplified – but, believe me, it is seriously delicious.

Honey-Lemon Roast Chicken

  • 1 whole chicken, spatchcocked (that is to say, remove the backbone and wing tips, then press the chicken flat)
  • Juice of 2 lemons
  • 1/3 cup honey
  • 1/3 cup garlic-infused olive oil
  • 1 Tbsp dried oregano
  • salt and pepper

Preheat oven to 375 F.

In a medium bowl, mix the juice, honey, oil and oregano until thoroughly combined.  In a roasting pan just large enough for the chicken (with a little room extra), press the chicken flat, then pour over the marinade and let sit at least 30 minutes while the chicken comes up to room temperature.

When the oven is hot and the chicken has had at least 30 minutes in the yummy honey bath, sprinkle generously with salt and pepper, then roast for 90 minutes to an hour and 45 minutes until the cooked through.  Because of the honey, the outside will definitely blacken more than you’re used to, but don’t worry!  It’s not burned, it’s just burnished and delicious.

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