Back to Recipe List
Lemon-Ginger Glazed Chicken

Lemon-Ginger Glazed Chicken

1 hr, 15 min
1 hr

1 whole natural chicken

For the Marinade:

3 tablespoons lemon juice 

3 tablespoons canola oil 

Salt and pepper

1 lemon, thinly sliced 

For the Glaze:

1 1/4 cups lemon juice 

3/4 cup honey 

1/4 cup soy sauce 

1 tablespoon garlic, peeled and minced 

1 tablespoon ginger, peeled and minced 

2 teaspoon lemon zest 

1 teaspoon fresh thyme, finely chopped 


Preheat oven to 375°F. Remove the backbone from chicken and wing tips from the wings and discard. Cut the chicken into 4 pieces: 2 breasts with the wings attached and 2 thighs. Season the chicken pieces well with salt and pepper and toss the chicken in the lemon juice and canola oil. Place in a shallow glass baking dish, cover and place in refrigerator. Let marinate for an hour. While the chicken is marinating, make the glaze. Place all ingredients in a small sauce pot. Whisk to incorporate completely. Bring to a low boil, reduce to a simmer, cooking until liquid has reduced by about half, and is thick and syrupy. It should be able to coat the back of a spoon. 

Remove the chicken from the refrigerator. Drain any remaining marinade from the baking dish. Arrange chicken skin side up in the baking dish and bake for 30-45 minutes, until internal temperature reaches 165°F and the skin is golden brown and crispy. Five minutes before the chicken is done cooking, brush each piece with a thick coat of the glaze. Continue baking until done. Remove chicken from the oven and let rest for 5 minutes before serving. To serve, arrange on a platter. Brush the chicken with any remaining glaze. Garnish with thinly sliced lemon.