Fusion Caramelized Lemon Vanilla Roast Chicken
A sophisticated blend of bright citrus and aromatic vanilla bean that creates a deep, golden glaze on tender roasted chicken.
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Ingredients
- 3 1/2 lbs Whole chicken
- 2 whole Lemons, thinly sliced
- 1 pod Vanilla bean, split and scraped
- 4 tablespoons Unsalted butter, softened
- 2 tablespoons Honey
- 3 cloves Garlic cloves, minced
- 4 sprigs Fresh thyme
- 1 1/2 teaspoons Sea salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
- 1
Preheat your oven to 400°F (200°C) and pat the chicken completely dry with paper towels.
- 2
In a small bowl, mix the softened butter, vanilla seeds, minced garlic, and half of the salt and pepper.
- 3
Carefully loosen the skin over the chicken breast and rub half of the vanilla butter underneath the skin.
- 4
Rub the remaining butter over the outside of the chicken and season the exterior with the remaining salt and pepper.
- 5
Toss the lemon slices with honey and olive oil, then layer them in the bottom of a roasting pan with the thyme sprigs.
- 6
Place the chicken on top of the lemon bed and roast for 50-60 minutes, or until the internal temperature reaches 165°F.
- 7
Baste the chicken with the pan juices every 20 minutes to ensure the honey and lemon sugars caramelize the skin.
- 8
Let the chicken rest for 10 minutes before carving to allow the vanilla-infused juices to redistribute.
Nutrition per Serving
485
Calories
38g
Protein
12g
Carbs
32g
Fat
2g
Fiber
9g
Sugar
680mg
Sodium
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