Caramelized Lemon Vanilla Roast Chicken
A sophisticated roast chicken featuring the unexpected floral depth of vanilla bean paired with tangy, honey-caramelized citrus.
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Ingredients
- 4 lbs Whole chicken
- 3 whole Lemons, halved
- 1 whole Vanilla bean, split and seeds scraped
- 4 tablespoons Unsalted butter, softened
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 6 stems Fresh thyme sprigs
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 4 whole Shallots, peeled and halved
Instructions
- 1
Preheat your oven to 425°F (220°C) and pat the chicken completely dry with paper towels.
- 2
In a small bowl, mash the softened butter with the scraped vanilla bean seeds and half of the salt.
- 3
Carefully loosen the skin over the chicken breast and rub the vanilla butter directly onto the meat under the skin.
- 4
Whisk together the honey, olive oil, and the juice of half a lemon; brush this glaze over the entire exterior of the chicken.
- 5
Stuff the chicken cavity with the used vanilla bean pod, two lemon halves, and half of the thyme sprigs.
- 6
Place the chicken in a roasting pan surrounded by the remaining lemon halves (cut side up) and shallots.
- 7
Roast for 60-75 minutes, basting once halfway through with the pan juices, until the internal temperature reaches 165°F.
- 8
Let the chicken rest for 15 minutes; squeeze the caramelized roasted lemons over the meat before carving.
Nutrition per Serving
540
Calories
42g
Protein
12g
Carbs
36g
Fat
1g
Fiber
9g
Sugar
850mg
Sodium
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