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Meyer Lemon Honey- and Herb-Roasted Half Chicken

Recipe Source by the Perdue Farms Culinary Team

Meyer Lemon Honey- and Herb-Roasted Half Chicken

Recipe Source by the Perdue Farms Culinary Team
Shallot- and herb-brined half chicken roasted with a Meyer lemon honey glaze

Recipe Quick Facts

Prep
15
Minutes .
Marinate
8
Hours .
Cook
35
Minutes .
Makes
4
Servings .
The link to Meyer Lemon Honey- and Herb-Roasted Half Chicken has been copied

Ingredients

Ingredients

  • 2 shallots, chopped
  • 3 garlic cloves, chopped
  • 1/3 cup salt
  • 1 tablespoon sugar
  • 6 cups water
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tablespoon black pepper
  • Bushwick Kitchen Bees Knees Meyer Lemon Honey to taste
  • 1/2 Classic Whole Chicken

Made with Our

Approx. 4-lb. plump, tender and juicy whole chicken

Your Price

Limited Time Only Save 66%
Regular Price $29.99 Sale Price $9.99 Each
avg/ea

Step 1

Step 1

To make the brine, combine first nine ingredients in a pot. Place pot on the stove and bring to a boil.

Step 2

Step 2

Remove brine from heat and cool to room temperature. Place defrosted chicken halves in a large platter or roasting pan and pour brine over. Store chicken, covered, in refrigerator overnight. Note: To save time, make brine with 3 cups of water and, once removed from heat, add approximately 3 1/4 cups of ice and stir to melt.

Step 3

Step 3

Install the crisper plate into each basket of the Ninja Foodi XL 2-Basket Air Fryer. Then, pat chicken dry and place into the baskets, bone side down.

Step 4

Step 4

Select Zone 1, select ROAST, then set temperature to 375 F and the time to 35 minutes. Then select Match Cook. This feature easily syncs cook settings across both zones.

Step 5

Step 5

Press the START/PAUSE button to begin cooking. When the Zone 1 and 2 times reach 5 minutes, press START/PAUSE to pause the unit. Remove the baskets and brush honey on chicken. Reinsert the baskets and press START/PAUSE to resume cooking. Continue to cook until chicken reaches an internal temperature of 180 F when measured with a digital meat thermometer.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS