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Five-Spice Chicken with Honey Lemon Glaze

August 10, 2009

Sometimes having a long marinading time on meat is annoying…it means you have to plan ahead and wait in anticipation of what it

spiced and glazed chicken

spiced and glazed chicken

tastes like.  In the case of this chicken, I wasn’t annoyed because it was easy to prep on a work night and was more excited to see what the final result tasted like.  This roasted chicken recipe from Luna Cafe, promised to be perfect- a spicy dry rub and a sweet and tangy glaze on the outside.  And the results were perfect- the chicken was tender, juicy and a little spicy from the dry rub, and sweet and crisp from the glaze.  Perfect with a summer farro salad I will post tomorrow.  This chicken makes great leftovers, so make plenty.  Serves 4 generously.


1 whole fryer chicken

Dry Cure:

1/2 T smoked Spanish paprika

1 t fine sea salt

1 t minced fresh garlic

1 t minced fresh thyme

1 t minced fresh oregano

1 t dry mustard

1/2 t cayenne

1/2 t ground black pepper


3 T honey

juice of half a lemon

1/2 T Dijon mustard


Mix all ingredients for the dry cure in a small bowl.  Cut the chicken into 4 pieces- 2 breast/wing pieces and 2 drumstick/thigh pieces and leave the skin on.  Place chicken pieces on a baking sheet and sprinkle the chicken with the dry cure, rubbing into the skin a bit.  Cover with foil and refrigerate for 24-48 hours.

When chicken is done curing, remove it from the fridge and preheat the oven to 350 degrees.  Spray a cooking rack or baking rack with non-stick spray and arrange the chicken on the rack.  Cover a baking sheet with foil and place the cooling rack with chicken on it (you want to catch the drips from the glaze).  Mix the glaze ingredients and brush some of the glaze evenly over the chicken.  Save remaining glaze for basting during the baking.

Bake the chicken for 40 minutes, or until cooked thorugout.  Brush glaze on every 10 minutes during baking.  The chicken is done when it reaches an internal temperature of 165 degrees.

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