Connie's roasted chicken with honey & thyme

Connie Ottman

By
@cottman

Moist and delicious with a wonderful sauce, this recipe always turns out just right. Orginally off a recipe card from somewhere I don't remember, the recipe has been tweaked over the years to suit my family. You can use chicken legs, thighs or a whole chicken with this recipe. It's easy and, oh, so good!


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

15 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

1
chicken legs (you can increase or use a whole chicken)
1
kosher salt to taste
1
ground black pepper to tast
1
shallot, sliced
1 bunch
thyme, leaves
1
lemon, zest peeled in large strips
1 Tbsp
honey
3 Tbsp
olive oil, extra virgin
1
medium large onion, quartered
2
medium carrots, quartered
2
celery ribs, peeled and quartered

SAUCE

3 Tbsp
water
1
freshly squeezed lemon juice
1 Tbsp
extra-virgin olive oil
1 Tbsp
honey
1
shallot, minced
2 tsp
chopped fresh thyme leaves
1/4 tsp
kosher salt
fresh ground pepper to taste

Directions Step-By-Step

1
Heat oven to 425 degrees. Gather ingredients.
2
Season chicken cavity (or under legs) with salt and pepper.
3
Stuff under skin with sliced shallot, half the thyme and lemon zest.
4
Whisk honey and oil together in a small bowl.
5
Dip remaining thyme in honey mixture and use it to brush the mixture all over the chicken. Set thyme aside; you'll use it later as a basting brush. Season bird with salt and pepper.
6
Scatter onions, carrots and celery in roasting pan. Roast 50 minutes until just golden bown. Using thyme spsrigs as a brush, baste the chicken with the pan drippings; continue roasting (about 20 minutes) until instant-read thermometer inserted in the thigh registers 170 degrees.
7
Sauce: Whisk roast drippings, lemon jusice, olive oil, honey, shallot, thyme, salt and pepper to taste. Drizzle sauce over chicken.

About this Recipe

Course/Dish: Chicken, Roasts
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy
Hashtags: #honey, #thyme