• 1 whole chicken

  • 3 cloves garlic

  • 1 lemon

  • 2 tbsp olive oil

  • ¼ cup Yuzu Super or 100%

  • ¼ cup honey

  • 2 tbsp soy sauce (or coconut aminos)

  • 1 tsp grated fresh ginger

  • Salt and pepper



Preheat your oven to 375°F.


Rinse the chicken inside and out, pat it dry with paper towels. Season it inside and out with salt and pepper. Cut the lemon in half and place it inside the chicken cavity, along the garlic cloves. Using kitchen twine, tie the chicken legs together.


In a small saucepan over low heat, combine the yuzu juice, honey, soy sauce, and grated ginger. Let it simmer for 5 minutes to thicken slightly.


Place the chicken in a roasting pan or Dutch oven. Brush the glaze mixture all over the chicken, making sure to coat it evenly.


Roast the chicken for about 1 hour and 30 minutes or until the internal temperature reaches 165°F and the chicken skin is golden brown. Baste the chicken with the glaze every 20 minutes.


Once the chicken is done, remove it from the oven and let it rest for about 15 minutes. Carve the chicken, and serve it with any remaining glaze and sauce.