Connie's roasted chicken with honey & thyme

5
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!

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Heat oven to 425 degrees. Gather ingredients.
2Season chicken cavity (or under legs) with salt and pepper.
3Stuff under skin with sliced shallot, half the thyme and lemon zest.
4Whisk honey and oil together in a small bowl.
5Dip 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.
6Scatter 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.
7Sauce: Whisk roast drippings, lemon jusice, olive oil, honey, shallot, thyme, salt and pepper to taste. Drizzle sauce over chicken.

About Connie's roasted chicken with honey & thyme

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