Provencal Roasted Chicken With Honey and Thyme

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“This is a little different way of doing roast chicken and it is very nice. Serve with rice or couscous so that none of the sauce goes to waste!”

Ingredients Nutrition


  1. Preheat the oven to 425 degrees F.
  2. To make the chicken, season the chicken cavity with salt and pepper to taste.
  3. Stuff the chicken cavity with the shallot, half the thyme, and lemon zest.
  4. Set on a rack in the roasting pan and brush the chicken with a bit of the olive oil.
  5. Whisk the honey and remaining oil in a small bowl.
  6. Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture.
  7. Season the bird with salt and pepper to taste.
  8. Tuck the wings under the back, cross the legs, and tie them with kitchen string.
  9. Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes.
  10. Remove the pan from the oven and turn the chicken breast side up.
  11. Cut the string where it holds the legs together and open up the legs a bit.
  12. Baste the chicken with the pan drippings, using the thyme sprigs as a brush.
  13. 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.
  14. Transfer the chicken to a carving board and let rest for 10 minutes before carving.
  15. To make the sauce, remove the rack from the roasting pan.
  16. 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.
  17. Strain the pan drippings into a small bowl and spoon off the fat.
  18. Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt and pepper to taste.
  19. Carve the chicken and serve drizzled with the sauce.

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