..where teens can learn to cook restaurant quality meals for the family
Honey Lemon and Soy Sauce Roast Chicken
Best prepared with the marinade the night before you eat it, this delicious roast chicken is marinated in a sweet and tangy mix of honey, lemon, and soy sauce. Perfectly roasted in the oven, BBQ or on a rotisserie for a juicy meal for the family.
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
BEFORE YOU START
Marinating the chicken overnight will enhance the flavours. Basting regularly ensures a juicy, well-flavoured chicken. Two techniques worth getting used to as they help enhance flavours in many other dishes too.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Roasting pan or rotisserie
- Basting brush
- Mixing bowl
- Aluminium foil
- Kitchen knife
- Cutting board
- Measuring spoons
Ingredients
- 1 whole chicken
- 30 ml honey
- 30 ml soy sauce
- 30 ml lemon juice
- 1 tbsp olive oil
- 1 lemon
- 4 cloves garlic
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tbsp fresh thyme leaves
Instructions
Prep in Advance (the night before you want to eat it!)
- Wash your hands.
- Gather all necessary utensils and ingredients from the lists above.
- Wash and slice up the lemon.
- Mince or chop your garlic cloves.
Let’s Cook!
- In a mixing bowl, combine the 30 ml honey and 30 ml soy sauce.
- Add 30 ml lemon juice and 1 tbsp olive oil.
- Add your minced garlic, 1 tsp ground black pepper and 1 tsp salt.
- Mix it well.
- Place the whole chicken on a cutting board.
- Brush the marinade generously all over the chicken, making sure to coat it evenly. Paint the whole thing!
- Place the lemon slices inside the cavity of the chicken (that's find the large hole, and just shove them in…no need for neat and tidy!)
- Sprinkle 1 tbsp fresh thyme leaves over the chicken.
- Wash your hands.
- Cover the chicken with aluminium foil and let it marinate in the fridge for at least 1 hour (or overnight for best results).
- When you're ready to cook, preheat the oven to 180°C (350°F).
- Remove the chicken from the refrigerator and discard the foil.
- Place the chicken in a roasting pan or on a rotisserie.
- If using a roasting pan, roast the chicken in the preheated oven for about 1 hour and 30 minutes, basting every 30 minutes with the remaining marinade. That means, set an alarm for 30 minutes, and 60 minutes, and go back to the chicken, and use the brush or a spoon to spread any juices that have dripped into the pan back onto the chicken! That's basting, and it keeps the chicken nice and moist, maintains the flavour and can help the skin caremalise. So well worth it!
- If using a rotisserie, cook the chicken according to the products instructions until the internal temperature reaches 75°C (165°F).
- Insert a meat thermometer into the thickest part of the chicken (without touching the bone) to ensure it has reached the safe internal temperature of 75°C (165°F).
- Remove the chicken from the oven or rotisserie and let it rest for 10-15 minutes before carving.
- Carve the chicken and serve with your favourite sides, or rice.
Please share with us how you went!We need your feedback so we can improve the recipes and help others succeed! Please let us know by leaving a comment 🙂