Best Honey Vanilla And Thyme Roasted Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HONEY, VANILLA, AND THYME ROASTED CHICKEN



Honey, Vanilla, and Thyme Roasted Chicken image

Don't be put off by the ingredients - honey and vanilla - with chicken! Surprisingly, they complement each other very well. A perfect sunday roast.

Provided by AaliyahsAaronsMum

Categories     < 4 Hours

Time 2h

Yield 4 serving(s)

Number Of Ingredients 19

1 (1 1/4 kg) whole chickens
1 bunch fresh thyme
2 -4 tablespoons butter
1 vanilla pod or 1/2 teaspoon vanilla extract
3 tablespoons clear honey
3 -4 garlic cloves, grated
350 ml chicken stock
salt & freshly ground black pepper
1 swede
2 parsnips
2 carrots
1 onion
1 dash vegetable oil
2 sprigs fresh rosemary
salt & freshly ground black pepper
4 large potatoes
50 g butter
100 ml whipping cream
salt & freshly ground black pepper

Steps:

  • Pre-heat oven to gas mark 6/400F/200°C.
  • Pick the thyme leaves off and discard the stalks and finely chop the leaves.
  • In a bowl, put the knob of butter and add half of the chopped thyme and the grated garlic and give it all a good mix.
  • Lift the skin of the chicken with your fingers and push the herbed butter underneath the skin (you need to be very gentle as to not tear the skin).
  • Season the chicken well inside and out.
  • Slightly warm the honey in another bowl.
  • Split the vanilla pod lengthways and scrape the inside with the back of a knife and mix into the warmed honey.
  • Add the remaining chopped thyme into the honey mixture.
  • Place the chicken into a roasting tray and pour the honey mixture all over the chicken and pour 100ml of chicken stock into the tray.
  • For the roast vegetables, peel the swede, parsnips and carrots and cut into equal sized chunks.
  • Peel the onion and cut into wedges.
  • Pick the rosemary leaves and roughly chop them.
  • Toss all the vegetables in a little oil, add in the rosemary and season it well and place them in another roasting tray.
  • Cook the chicken in the centre shelf and the vegetables in the bottom shelf.
  • The vegetables will take about 30-35 minutes to cook (but the tray needs to be shaken and vegetables turned over every 15 minutes but be careful not to break them).
  • The chicken will take about 1 hour to cook, basting it with the juices every 15 minutes as well.
  • Meanwhile, to make the mash, peel the potatoes and chop them into large chunks and boil them in seasoned water until soft.
  • Mash the potatoes and add the butter and season it well.
  • Pass it through a sieve to get rid of any lumps and cover to keep warm.
  • Once the chicken is ready, remove from the tray and transfer onto a serving dish. Cover the chicken with foil and let it rest for 20 minutes.
  • Using a spoon, skim off the excess fat from the juices in the roasting tin and then add the remaining stock to the tray, scrape and mix with the juices.
  • Pour the juices into a saucepan and bring it to boil for about 5 minutes.
  • Whip the cream lightly.
  • Add 2tbsp of the whipped cream into gravy in the saucepan and when it has warmed through remove from heat.
  • Strain the gravy into a serving jug.
  • Add the remaining cream to the mashed potatoes and mix in thoroughly. Re-heat if necessary in a pan or in the microwave.
  • Transfer the roast vegetables into a serving dish.
  • Serve all together and carve at the table.

PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME



Provencal Roasted Chicken with Honey and Thyme image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 15

1 (3 to 4-pound) chicken, excess fat trimmed and giblets removed
Kosher salt and freshly ground black pepper
1 shallot, sliced
1 bunch fresh thyme
1 lemon, zested in large strips
3 tablespoons extra-virgin olive oil
1 tablespoon honey
3 tablespoons water
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 tablespoons minced shallot
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • For 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 a v-rack or regular rack in a roasting pan, and brush 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 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 it rest 10 minutes before carving.
  • For 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 that 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.

ROASTED CHICKEN WITH THYME AND HONEY CREAM



Roasted Chicken With Thyme and Honey Cream image

An easy and delicious way to serve chicken! Cooking chicken with the skin and bones takes a little longer but gives a more juicy and tasty result. From Egypt Cooking Today. Hope you enjoy!

Provided by Leslie

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts (bone-in, skin-on)
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/4 teaspoon dried thyme, divided
1 tablespoon butter
1 small onion, finely chopped
1/4 cup dry white wine or 15 ml wine vinegar
1 cup 35% real whipping cream
1 tablespoon liquid honey

Steps:

  • Preheat oven to 375°F (190°C).
  • Sprinkle chicken breasts with half each of the salt, pepper and thyme.
  • In a skillet, melt butter over medium-high heat.
  • In batches as necessary, brown chicken breasts, skin side down, for 2 to 3 minutes.
  • Turn and brown other side for 2 to 3 minutes.
  • Transfer to baking dish skin side up and set skillet aside, reserving any butter and brown bits.
  • Roast chicken in oven for about 35 minutes or until well browned.
  • Meanwhile, return skillet to medium heat and heat for 30 seconds.
  • Add onion and remaining salt, pepper and thyme and cook, stirring constantly, for about 3 minutes or until onion is softened.
  • Add wine and bring to a boil, scraping up any brown bits stuck to pan.
  • Stir in cream and honey and boil gently, stirring often, for about 5 minutes or until sauce is thickened.
  • Pour sauce over chicken in dish and roast for about 10 minutes longer or until chicken is no longer pink inside and sauce is bubbling.

Nutrition Facts : Calories 515.7, Fat 38.3, SaturatedFat 19.4, Cholesterol 181.9, Sodium 431.7, Carbohydrate 8.2, Fiber 0.4, Sugar 5.3, Protein 31.7

HONEY SPICED ROASTED CHICKEN



Honey Spiced Roasted Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons honey
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
One 4-pound roasting chicken, rinsed, dried and giblets removed
3 sprigs fresh rosemary
1 lemon, sliced

Steps:

  • Preheat the oven to 350 degrees F and adjust the racks to the center of the oven. Fit a roasting pan with a V-rack.
  • Mix together the honey, olive oil, cinnamon, smoked paprika and some salt and pepper in a small bowl.
  • Sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the rosemary sprigs and lemon slices. Place the chicken in the V-rack-fitted roasting pan. Sprinkle the outside of the chicken with salt and pepper. Tie the drumsticks together using butcher's twine. Brush the outside of the chicken with about half of the honey glaze.
  • Transfer the chicken to the hot oven. Roast about 30 minutes, and then brush the glaze on the chicken once more. Continue to roast the chicken until the skin is golden brown and crisp , and an instant-read thermometer reaches 165 degrees when inserted in the thickest part of the thighs, about 45 minutes longer.

HONEY THYME GRILLED CHICKEN



Honey Thyme Grilled Chicken image

For grilling chicken, I wanted a marinade different from barbecue sauce, so I pulled out some honey and thyme. If you have time, let the chicken marinate awhile to boost flavor. -Noel Bigelow, Alexandria, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup olive oil
1/4 cup honey
1 garlic clove, minced
8 chicken drumsticks (about 2 pounds)
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, whisk oil, honey and garlic until blended. Sprinkle drumsticks with seasonings., Lightly oil grill rack with cooking oil. Grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°, turning occasionally and brushing generously with honey mixture during the last 5 minutes.

Nutrition Facts : Calories 418 calories, Fat 26g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 531mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 29g protein.

LAVENDER AND HONEY ROASTED CHICKEN



Lavender and Honey Roasted Chicken image

I found this burried recipe and thought instantly of our lovely French Tart and simply had to post this to get her opinion on the recipe. The intro on it reads: This marinade is great for roasted chicken, duck, hens, or any poultry. The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze on the bird. You may also use this as a glaze for grilling chicken pieces, but be sure to baste it near the end of the cooking time to ensure that the glaze doesn't burn.

Provided by Annacia

Categories     Whole Chicken

Time 1h30m

Yield 1 whole chicken

Number Of Ingredients 9

1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon lavender
1/2 cup honey
1 1/2 teaspoons marjoram
1 garlic clove, minced
1 shallot, minced
1/4 cup aged balsamic vinegar
1 whole roasting chicken (chicken pieces, or smaller poultry such as a poussin, quail or cornish hen)

Steps:

  • Combine all ingredients in a non-reactive bowl and stir thoroughly.
  • Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
  • Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
  • [Chef's Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].

ASIAN-INSPIRED HONEY-VANILLA CHICKEN



Asian-Inspired Honey-Vanilla Chicken image

One day I had an extreme craving for Chinese food, mainly chicken. So... I decided to create my own 'Sesame-Sweet-Spicy-Sour-Styled-Asian-Inspired' chicken, and here it is.

Provided by LaChefMadam

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 12

3 tablespoons soy sauce
1 tablespoon orange juice
1 teaspoon hot pepper sauce, or to taste
1 teaspoon vanilla extract
1 tablespoon light brown sugar
1 tablespoon honey
½ teaspoon minced garlic
½ tablespoon garlic powder
½ teaspoon Italian seasoning
½ teaspoon sesame oil
½ cup vegetable oil
2 pounds skinless, boneless chicken breast meat - cut into strips

Steps:

  • Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
  • Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
  • Adjust oven rack to its top position, and turn oven on to Broil.
  • Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 6.7 g, Cholesterol 86.3 mg, Fat 22.2 g, Fiber 0.2 g, Protein 32.2 g, SaturatedFat 3.9 g, Sodium 547.7 mg, Sugar 5.7 g

Related Topics