honey & thyme roasted chicken
This smells so good cooking. The thyme and honey go so good together.
prep time
10 Min
cook time
1 Hr 20 Min
method
Roast
yield
2-4 serving(s)
Ingredients
- FOR THE CHICKEN
- 1 3 to 4 pound chicken
- salt and pepper
- 1 small shallot halved
- 1 bunch fresh thyme about 10 sprigs
- zest of 1 lemon peeled in large strips
- 3 tablespoons olive oil
- 3 tablespoons honey
- 1 cup chicken stock
- 1 cup white wine
- SAUCE
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1 small shallot diced
- 1 tablespoon fresh thyme minced
How To Make honey & thyme roasted chicken
-
Step 1Preheat oven 375 degrees. Place a V rack in the roasting pan. Season the chicken cavity with salt and pepper. Stuff the cavity with the shallot, thyme, and lemon zest. Cross the legs and secure with butchers twin. Whisk the honey with the olive oil. Brush the honey olive oil over the chickens skin.
-
Step 2Pour the chicken broth and white wine in the roasting pan. Place the chicken breast side down and roast until the back is golden brown about 40 minutes. Turn the chicken breast side up and roast until breast is a golden brown and inside temp is 170 degrees. If the skin gets to brown place foil over the chicken. If the pan drippings start to evaporate just add a little water.
-
Step 3Remove chicken from the oven and place on cutting board. Tent with foil and let rest while making sauce.
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Step 4For the sauce: Strain the pan drippings in a saucepan. Place the pan over med. high heat and bring to a boil. let reduce to about half. Place there sauce in a bowl and add the remaining ingredients in and season to taste. Serve drizzled over chicken pieces
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