Provencal Roasted Chicken With Honey and Thyme
photo by ChefLee
- Ready In:
- 2hrs
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 (3 -4 lb) whole chickens, with excess fat trimmed and giblets removed
- kosher salt
- fresh ground black pepper
- 1 shallot, sliced
- 1 bunch fresh thyme
- 1 lemon, zest of, in large strips
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey
-
Sauce
- 3 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 2 tablespoons shallots, minced
- 2 teaspoons fresh thyme leaves, chopped
- 1⁄4 teaspoon kosher salt
- fresh ground black pepper
directions
- Preheat the oven to 425 degrees F.
- To make the chicken, season the chicken cavity with salt and pepper to taste.
- Stuff the chicken cavity with the shallot, half the thyme, and lemon zest.
- Set on a rack in the roasting pan and brush the chicken with a bit of the olive oil.
- Whisk the honey and remaining oil in a small bowl.
- Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture.
- Season the bird with salt and pepper to taste.
- Tuck the wings under the back, cross the legs, and tie them with kitchen string.
- Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes.
- Remove the pan from the oven and turn the chicken breast side up.
- Cut the string where it holds the legs together and open up the legs a bit.
- Baste the chicken with the pan drippings, using the thyme sprigs as a brush.
- Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F, 20 to 25 minutes more.
- Transfer the chicken to a carving board and let rest for 10 minutes before carving.
- To make the sauce, remove the rack from the roasting pan.
- Put the pan over medium-high heat, add the water, and stir with a wooden spoon to release the brown bits and cling to the pan.
- Strain the pan drippings into a small bowl and spoon off the fat.
- Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt and pepper to taste.
- Carve the chicken and serve drizzled with the sauce.
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RECIPE SUBMITTED BY
Irmgard
Canada
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>