Clay-Pot Honey Lemon Chicken Recipe

Name: Clay-Pot Honey Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 lb) broiler-fryer chickens; 1/4 cup fresh lemon juice, plus; 2 tablespoons fresh lemon juice (reserve lemon shell); 1 3/4 teaspoons salt; 1/2 teaspoon fresh ground black pepper; 1 tablespoon melted butter, plus; 4 tablespoons melted butter, softened at room temperature; 2/3 cup honey; 1 1/2 tablespoons soy sauce; 4 tablespoons all-purpose flour

Servings: persons

1 (3 1/2 lb) broiler-fryer chickens
1/4 cup fresh lemon juice, plus
2 tablespoons fresh lemon juice (reserve lemon shell)
1 3/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 tablespoon melted butter, plus
4 tablespoons melted butter, softened at room temperature
2/3 cup honey
1 1/2 tablespoons soy sauce
4 tablespoons all-purpose flour

1
Prepare a clay roaster by soaking in cold water for 15 minutes.
2
Wash the chicken well inside and out under cool running water. Pat dry with paper towels. Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper. Place the reserved lemon shell inside the chicken cavity. Place the chicken inside the prepared clay roaster and brush with the melted butter. Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 45 minutes.
3
Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in a small saucepan and cook over medium heat until heated through. In a small bowl, make a paste from the remaining 4 tablespoons of butter and the flour. Whisk the butter-flour mixture into the melted honey-lemon-butter mixture. Continue to cook until the sauce has thickened slightly. Remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas. Cover the roaster and return the chicken to the oven for 45 minutes, or until it is cooked through and very tender. Transfer the chicken to a platter or carving board, cut into pieces and serve immediately. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.
4
I serve this with roasted potatoes or rice.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (3 1/2 lb) broiler-fryer chickens, 1/4 cup fresh lemon juice, plus, 2 tablespoons fresh lemon juice (reserve lemon shell), 1 3/4 teaspoons salt, and more.

Yes, Clay-Pot Honey Lemon Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clay-Pot Honey Lemon Chicken

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