Roast Chicken with Honey Gremolata

Yield: Serves 4

Chef: Chef Brian Streeter

Roast Chicken with Honey Gremolata


  • 1 fryer chicken (about 3½ lbs.)
  • salt and pepper
  • ½ lemon, cut in 2 wedges
  • 6 sprigs fresh thyme
  • 4 Tbsp. butter, melted
  • ¼ c. flat-leaf parsley, chopped
  • 1 clove garlic, grated on a microplane
  • 1 tsp. Meyer lemon zest
  • 2 Tbsp. Meyer lemon juice
  • 2 tsp. wildflower honey
  • ½ tsp. salt
  • ½ c. chicken broth or water


Remove the package of gizzards from the cavity of the chicken. Remove the fat pockets located on either side of the cavity opening. Tuck the wing tips under the chicken. Loosen the skin from the meat by gently working your fingers under the skin starting at the top of the bird under the breast meat. Season the inside of the cavity and the outside of the chicken with salt and pepper, then place the lemon wedges and herbs inside. Tie the legs together with kitchen twine. Place the chicken in the refrigerator overnight to dry out the skin. 

The next day, preheat oven to 425ºF. Allow the chicken to come to room temperature. Set on a roasting pan or sheet pan. Brush with the melted butter and place in the middle of the oven. Roast for 20 minutes. Brush with the remaining butter, turn the pan and return to the oven. Continue roasting for approximately 45 minutes to 1 hour, depending upon the size of the bird. The chicken is done when the meat is starting to pull away from the drumstick and leg can be turned without a lot of resistance. Remove from the oven and allow to rest for 10 minutes on a platter or cutting board where you can capture the juices that run from the bird. 

While the chicken is resting, prepare the components for the pan sauce. Pour off all the fat and juices from the bottom of the roasting pan into a small bowl. Skim the fat off the top and discard. Stir the parsley, garlic, lemon zest, lemon juice and honey into the pan juices. 

Cut the chicken into pieces and set on a warm platter. Collect any juices from the pan after carving the bird and add to the parsley-lemon mixture. Return the roasting pan to the stovetop and place over high heat. Pour the chicken broth or water into the pan and scrape up and browned bits on the bottom of the pan. Add the parsley-lemon mixture to the pan. Reduce by half to slightly thicken. Season with a pinch of salt. Spoon over the chicken and serve. 

Enjoy with a glass of Cakebread Cellars Annahala Ranch Pinot Noir.