HONEY & THYME ROASTED CHICKEN

Honey & Thyme Roasted Chicken image

Provided by barbara lentz

Categories Chicken

Time 1h30m

Number Of Ingredients 16

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 Tbsp olive oil
3 Tbsp honey
1 c chicken stock
1 c white wine
SAUCE
1 Tbsp fresh squeezed lemon juice
1 Tbsp olive oil
2 Tbsp honey
1 small shallot diced
1 Tbsp fresh thyme minced

Steps:

1. Preheat 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.
2. Pour 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.
3. Remove chicken from the oven and place on cutting board. Tent with foil and let rest while making sauce.
4. For 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