Honey garlic ROASTED CHICKEN

Ingredients

• 1 piece Whole Chicken (about 3.5–4 lb, spatchcocked)
• 2 tablespoons Olive Oil (for rubbing the chicken)
• 1 teaspoon Seasoned Salt (MSG‑free seasoning blend)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Paprika
• ½ teaspoon Black Pepper (freshly ground)
• ½ teaspoon Ginger Powder
• ¼ cup Soy Sauce (low‑sodium preferred)
• 2 tablespoons Fresh Lemon Juice (about ½ lemon, freshly squeezed)
• 3 tablespoons Honey (prefer mild clover honey)
• 1 tablespoon Soft Brown Sugar (packed)
• 2 tablespoons Unsalted Butter (cut into pieces)
• 4 cloves Garlic (minced)
• 1 teaspoon Food‑Grade Browning (or Molasses) (optional, for deeper color)

Instructions

1. Make the Soy‑Honey‑Lemon Glaze

   In a mixing bowl combine soy sauce, freshly squeezed lemon juice, honey, and soft brown sugar. Whisk until the sugar dissolves and the mixture is smooth.

   Time: PT5M

2. Spatchcock the Chicken

   Place the whole chicken breast‑side down on a cutting board. Using kitchen shears, cut along each side of the backbone and remove it. Flip the bird and press firmly on the breastbone to flatten.

   Time: PT10M

3. Season the Chicken

   Rub the flattened chicken all over with olive oil. In a small bowl mix seasoned salt, garlic powder, onion powder, paprika, black pepper, and ginger powder. Sprinkle the seasoning evenly on both sides, patting it into the skin.

   Time: PT5M

4. Initial Roast (15‑minute Phase)

   Preheat the oven to 375°F (190°C). Place the seasoned chicken on a parchment‑lined baking sheet, skin side up. Roast for 15 minutes.

   Time: PT15M

   Temperature: 375°F

5. Prepare the Honey Garlic Sauce

   While the chicken is in the oven, melt butter in a saucepan over medium heat. Add minced garlic and sauté until just golden, about 1‑2 minutes. Stir in the prepared soy‑honey‑lemon glaze and a few drops of browning (or molasses). Simmer gently for 4‑5 minutes until the sauce thickens slightly.

   Time: PT5M

   Temperature: Medium heat

6. Baste and Finish Roasting

   Remove the chicken from the oven. Brush or spoon a generous layer of the honey‑garlic sauce over the skin. Return the chicken to the oven and roast for an additional 45‑55 minutes, basting with more sauce every 10‑15 minutes.

   Time: PT50M

   Temperature: 375°F

7. Rest and Serve

   When the internal temperature reaches 165°F (74°C) and the skin is caramelized, remove the chicken. Let it rest on a cutting board for 5 minutes before carving.

   Time: PT5M

Nutrition Facts

Calories

500

Protein

35 g

Carbohydrates

20 g

Fat

30 g

Fiber

0 g