Honey and orange roaster chicken


  • 1 chicken 2kg (41/2 pounds) 
  • 2 tablespoon of oil or butter 
  • salt and pepper 
  • 1 teaspoon of thyme 
  • 11/4 cups orange juice 
  • 2 tablespoon of orange zest 
  • 1 teaspoon of sarriette 
  • 1 tablespoon of chiken broth 
  • 1/3 cup of honey 
  • 2 teaspoon of lemon juice 


1. Preheat the oven at 350 F (175C)

2. “Bridez” the chicken and put butter or oil on top. Add salt pepper and thyme. 

3. Roast for about 45 minutes. 

4. In the meantime, in a large bowl, mixt all other ingredients. Drop on the roasted chiken and cook for another hour, ” arrosing” frequently. 

5. When the chicken is readey, boil the juice left until it become more dense and “put” this liquid over the chicken.




From: Le cercle des fermières du Québec. Qu’est-ce qu’on mange? (1989)