Roast Chicken with Honey and Lemon

Good morning Darlings,

This is my go-to roast chicken recipe.  There are variations to be sure, but this delivers the juiciest chicken I’ve ever made.   The only word worse than moist…is dry.

This recipe is a family favorite

Roast Chicken with Honey and Lemon

Nothing says comfort food like the perfect roasted chicken
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Inactive Time: 18 hours
Course: Main Course
Cuisine: American
Keyword: All-Clad, anoldiebutafoodie, carrots, celery, gravy, herbs, honey, lemons, new jersey, new recipe, roast chicken
Servings: 6
Calories: 402kcal


  • 1 whole chicken 5-7 pounds
  • 2 tbsp honey
  • 2 lemons
  • 1 onion large
  • 3 carrots medium
  • 2 celery
  • 3 tbsp butter
  • 1/4 cup chicken broth low sodium
  • 1/2 cup white wine
  • 1 cup ice cold water
  • 1 tbsp corn starch
  • 1 bunch fresh herbs I usually use rosemary, tarragon, sage and thyme
  • salt and pepper to taste


  • Obviously first and foremost, remove innards and other assorted strange things they they stuff poultry with. I am not a fan of any of these items and if you ever see then listed in my recipes, you know I've been hacked by someone yucky. Please let my husband know and maybe notify the authorities too.
  • Rinse chicken and pat dry, Inside and out. Salt and pepper it generously inside and out as well
  • Wash the lemon and sliced into halves. Set on half aside for later use and thinly slice the rest.
  • Cover the chicken with honey and sliced lemons
  • I usually let this sit overnight in a foil covered Pyrex dish, if you don't want to let it sit (which I highly recommend for a minimum of four hours) proceed as described below
  • Peel the carrots and cut into thirds
  • Wash the celery and cut into thirds
  • Peel and quarter the onion
  • Rinse and dry the herbs
  • Preheat oven to 400°
  • In the bottom of a large roasting pan, layer the bottom with carrots, celery and onions
  • Cut the butter into pats and add to the top of chicken. Cover with herbs. Cut the remaining lemon half into quarters and put inside the cavity with whatever extra herbs you have.
  • The veggies serve as a rack and frankly you want the bird to cook in the juices. This is what makes the bird, and I apologize for saying it, super moist
  • Cover with foil. Roast for 1/2 hour at 400° and then drop the temperature down to 350°. The safe rule of thumb is 10-15 minutes per pound. Baste EVERY HALF HOUR. Sorry, I don't mean to yell, but this is really important. Baste your chickens.
  • Remove foil and allow the chicken to brown according to your tastes. I usually remove the foil about 1/2 way through
  • Once the meat thermometer registers 165°, remove the chicken from the oven and place on a cutting board to rest for about 20 minutes
  • I use a metal roasting pan that can go from oven to stove top (All-Clad)
    Remove the veggies from the pan and discard On medium heat, add the wine and the chicken broth. Stir frequently, loosening all of the yummy bits. Once boiling, reduce the heat to low. Mix the corn starch into the cold water and then add to the gravy mix. Gently stir while it thickens and continue stirring constantly until it's smooth. Strain, or if you like your gravy like I like my peanut butter (chunky), then go with that
  • Take off the lemon slices and carve. Garnish with parsley


Did you know that the night that Prince Harry and Meghan Markle got engaged, roast chicken was on the menu?


Calories: 402kcal | Carbohydrates: 17g | Protein: 25g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 110mg | Sodium: 215mg | Potassium: 523mg | Fiber: 3g | Sugar: 9g | Vitamin A: 6308IU | Vitamin C: 38mg | Calcium: 60mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Grains, Side Dish

Farro with Apricots and Pistachios

You can’t get any easier than this quick and yummy side dish.  It pairs well with pork or chicken.  I use this with the Brown Sugar Crusted Pork Tenderloin with Cranberry Gravy as a side.

** Please if you or anyone you are feeding has a nut allergy, do not use.  Let’s be sensible folks.

Farro with Apricots and Pistachios

You can't get any easier than the quick and yummy side that pairs well with everything from pork to fish to chicken
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: dried apricots, farro, pistachios, shallots
Servings: 4
Calories: 259kcal


  • 1 cup farro
  • 1/3 cup dried apricots finely chopped
  • 1/4 cup pistachios coarsely chopped
  • 1 shallot finely minced
  • 1 tsp olive oil
  • 1 tsp kosher salt
  • 2 cups water


  • Peel shallot and mince
  • Chop apricots (fine to medium) and pistachios (coarse)
  • Rinse farro under cold water and strain
  • A good rule of thumb is that for every cup of farro, you use two cups of water, so in this instance, add one cup of farro to a pot and two cups of water and a teaspoon of kosher salt
  • Bring all to a hard boil, then reduce to low-medium heat and simmer for 25 minutes.
  • Once the farro is cooked, take the pot off heat and let sit for 5 minutes to absorb any excess water
  • Toast the pistachios lights in the pan with olive oil for 3 minutes, add shallots. Cook for another 3 minutes. Add apricots in the last 30 seconds.
  • Stir apricots, pistachios and shallots into the farro and serve


Magilla was super salty on this one and no matter how much I changed the lyrics to smash Adele hits to include the word farro (Farro - It's me, I was wondering if you'd cooperate and eat) and sang to him, he was not amused.
Everyone else however, has loved it so there is a possibility that I'm firing him as taste tester.
Hope you enjoy!  So Farro from the other siiiiiiiiiiiiiiiiiiiiiiiiiiide


Calories: 259kcal | Carbohydrates: 49g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 594mg | Potassium: 366mg | Fiber: 10g | Sugar: 7g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
Tried this recipe?Let us know how it was!

Brown Sugar Crusted Pork Tenderloin with Cranberry Gravy

Who doesn’t love a good pork tenderloin?   It looks fancy, but it’s super easy


Brown Sugar Crusted Pork Tenderloin with Cranberry Gravy

This is simple enough for a weeknight meal but elegant enough for a dinner party. This dish requires a pan that can go from stovetop to oven. I use and recommend the Le Creuset braiser.
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: French
Servings: 8
Calories: 685kcal


  • 2 pork tenderloins
  • 1 bag Ocean Spray Cranberries
  • 1 tbsp kosher salt
  • 2 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp herbs de Provence
  • 2 tbsp grapeseed oil
  • 1/3 cup Aquavit
  • 3/4 cup dark brown sugar packed
  • 2 tbsp maple syrup
  • 1/2 cup low sodium beef broth
  • 1/2 cup white wine
  • water


  • Preheat oven to 400°
  • Dry off tenderloin
  • Mix salt, pepper, garlic powder and herbs de Provence. Coat the pork heavily with the mixture, taking a moment to really work into the pork. Brown in the grapeseed oil
  • When all sides are browned, add white wine
  • Transfer the pan to oven. Cook for about 40 minutes or until meat thermometer reads 170°
  • While the pork is cooking, rinse the cranberries. Place in pot and cover with water. Add 1/4 cup of Aquavit and bring to a boil. Once boiling, reduce to low/medium heat and simmer for 25 minutes. Add maple syrup and continue simmering and if needed, another splash of Aquavit.
  • Remove pork from pan and put on cutting board. Coat top of both tenderloins with brown sugar, working into the meat and let sit while you deglaze the pan with beef broth. Once the yummy bits are loosened, pour the deglazed broth into the cranberry mixture to cut the tartness. Strain into a bowl.
  • Put the sugar covered pork back into the braiser you just deglazed and return to the oven to crisp the brown sugar. (About another 5 minutes)
  • Remove from oven, let rest for 5 minutes and carve.


This was an effort to clean out a post holiday fridge.  Sometimes the need to unclutter channels itself into something wonderful
Pairs well with Farro with Apricots and Pistachios


Calories: 685kcal | Carbohydrates: 25g | Protein: 94g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 295mg | Sodium: 1143mg | Potassium: 1880mg | Fiber: 1g | Sugar: 23g | Vitamin A: 9IU | Calcium: 56mg | Iron: 5mg
Tried this recipe?Let us know how it was!
Pork, Slow Cooker

Slap Your Fanny Pork Roast

I love my Crock Pot.  It harkens me back to childhood in the loveliest way.  I think of playing kickball in the street and sledding with my friends and the smell of snow and walking home as the moon rose and the siren song from my mother rang out,” DINNER’S READY”.   It makes me think of cool autumn nights and lazy Saturdays.  I love to cook, but I also love a lot of other things.  This makes clean up a breeze and your spouse will love you a lot after this.  A lot.  No really.

You’re welcome.


1 pack of Lipton Onion Soup Mix

1 can of Hunt’s tomato paste

1 tablespoon of Worcestershire sauce

1 cup of beef broth – low sodium

1 tablespoon of raspberry balsamic vinegar

1 can of mushroom pieces – drained

2 apples – your choice but make sure they can are firm – I use Granny Smith

1 large yellow onion – sliced

4 large carrots – peeled and sliced

5 medium red skin potatoes – scrubbed and quartered

Goya Adobo

5-7 pork roast bone in

Generously sprinkle the pork roast with Adobo and brown in the oil of your choice (I use olive oil)

Line the bottom of the crock pot with the sliced onions, layer if necessary.  Place your pork roast on top of the onions and surround with carrots and potatoes.  Mix everything else in a bowl and pour on top of the pork roast and cook on high for four hours.  Stir in a 1/4 cup of white wine and turn on low until cooked thoroughly (usually 1 hour).

Serve with a crusty sour dough bread for dunking!

That’s it.  It’s that easy.  I hope you love it.



Bonjour. Güten Tag. Buenos Dìas. Oh Heyyyyyyyyy.

Good morning Darlings,

I’ve been batting around the idea of a cooking blog since….I honestly can’t remember when.  It’s been that long.  I’ve hesitated (stalled) due to a myriad of reasons including family illness, losing my father, a bad attitude for about 13 months and some insecurity.  What if it’s boring?  What if my recipes fall flat?  What if I am actually a complete jerk?  What if the things that I love are actually icky to normal people?  What if I can’t quantify the fat content and caloric intake?

I’ve mustered up my pluck and swatted away those negative notions like a moody kitten.

Cilantro…no    Anchovies….no        Mushrooms….no

I’m going to have some fails and I will most likely document them.  I will fall on my face and probably have a cake that looks like a pancake.  I could hide this, but I love the journey and I love to cook.

I j’adore the talents of Ina Garten and Julia Child, Nigella (you gorgeous creature) Lawson, and even on occasion, Gordon Ramsey.  He’s brilliant and I think his simplicity, when he’s not performing, is his genius.   I come from a long line of brilliant and inventive home cooks who show their love, not always through their words, but through their food.  Our hearts and souls and loves and passions and hopes are poured into those family meals and that little extra bit of love (spoon licking) is evident in the laughter at the dinner table.  I do this to honor my father and my grandmother and my great grandmother and all those who love to give love.

I also have a guinea pig, HUSBAND, I MEANT HUSBAND, who is my main test subject.  His name is Magilla.  You may or may not know him from another incarnation of my writing.  My mother follows up as a close second in the kitchen testing department, but she’s obligated to love all my stuff.

So welcome.  I’m so happy you’re here.