Recipe courtesy of Michael Symon
Show: Melting Pot
Save Recipe Print
1 hr 12 min
10 min
12 min
50 min
4 servings



Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours.

Preheat oven to 375 degrees F.

Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.


Chicken Francese

Recipe courtesy of Tyler Florence

Chicken with a Lemon Herb Sauce

Recipe courtesy of Food Network Kitchen

Chicken Cacciatore

Recipe courtesy of Tyler Florence

Chicken Yakitori

Recipe courtesy of Vicki Liley

Chicken with Black Olivada

Recipe courtesy of Michele Urvater

Chinese Chicken Salad

Recipe courtesy of Gourmet Magazine

Broiled, Butterflied Chicken

Recipe courtesy of Alton Brown

Tarragon Chicken with Lemon

Recipe courtesy of Food Network Kitchen

Honey Nut Chicken

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories