Slow Roasted Chicken With Sicilian Lemon Blossom Honey Glaze

The warm, rich scent of crispy chicken skin slowly fills your home and permeates your senses with nostalgia. As you patiently await the first bite of that salty, umami goodness, your whole demeanor relaxes. Allowing the flesh to softly cook until it falls from the bone, the skin simultaneously crisps to a golden hue. While the aromatic combination of dazzling Sicilian herbs enlivens the meat, a glaze of Lemon Blossom Honey brightens each bite. Allow for the truffle salt to serve as a mere accessory, not the highlighted flavor. Though the three-hour cook time might seem like a commitment, this meal comes together quickly and can be forgotten to let the chicken slowly melt off the bone. Serve with crispy potatoes, a fresh herb salad, or bright lemon-drenched pasta showered with freshly grated Parmigiano Reggiano. 





Serves 4


1 whole chicken
4 tbsp Biancolilla Centinara Olive Oil
▢ 2 tbsp Erbe di Sicilia
▢ 1 tbsp Trapani Sea Salt
▢ Pinch of Truffle Salt
▢ Fresh cracked pepper
▢ 2 tbsp Lemon Blossom Honey to serve




  1. Preheat the oven to 325°F. 
  2. In a small bowl, add salt, Erbe di Sicilia, truffle salt, and pepper and combine well. 
  3. Pat the chicken dry with a clean towel, then rub the whole chicken with olive oil. Season the chicken evenly with the salt/herb mixture, and roast for 2 ½-3 hours, until the skin is crisp and the flesh is cooked through. You can tell that the chicken is ready by pulling on a leg. If it begins to come easily off the body, it is ready.  
  4. Heat the honey in a small saucepan and drizzle it over the top of the chicken to serve. 
  5. Mangiamo. 



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