honey roast chicken

How To Make honey roast chicken

• 1

  Preheat oven to 375 degrees F. Adjust oven rack to middle postion.
• 2

  Combine 1 Tbsp salt, 2 tsp pepper & paprika in a small bowl. Pat chickens dry with paper towels. Rub mixture under skin & over outside of each chicken. Tuck wings behind back, & tie legs together with kitchen twine.
• 3

  Stir cornstarch & 1 Tbsp water together in bowl until no lumps remain; set aside. Bring honey & 4 Tbsp vinegar to simmer in saucepan over medium-high heat. Cook stirring occasionally, until reduced to 1/2 C, 3 - 5 minutes. Slowly whisk cornstarch mixture into glaze. Return to simmer & cook 1 minute.
• 4

  Arrange chickens, breast sides down, on V-rack inside roasting pan. Roast until just golden, about 35 minutes. Remove chickens from oven & using wad of paper towels, flip breast side up. Raise oven temp to 450 degrees F. Pour 1 C water & broth into roasting pan. Return chickens to oven & roast until thigh meat registers 165 - 170 degrees F, 30 - 40 minutes. Brush chickens evenly with thick layer of glaze & continue to roast until glaze is golden brown, about 10 minutes. Transfer chickens to cutting board, brush with remaining glaze & let rest 15 minutes.
• 5

  Meanwhile, pour pan juices & any accumulated chicken juices into saucepan; skim fat. Stir in thyme, bring to simmer & cook until sauce is slightly thickened & reduced to 1 C, about 10 minutes. Off heat, whisk in butter & remaining vinegar. Season with salt & pepper. Carve chickens & serve, passing sauce at table.
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