Honey Roasted Chicken
Ingredients
For the chicken:
- 1 whole 4 lb. Best Dressed Chicken, cleaned and patted dry
- 1 cup chicken stock plus more if needed
- 2 cups honey
- Cooking spray or 1 Tablespoon oil for greasing
Seasoning mixture:
- Juice of 2 limes or 1 lemon
- 4 Tablespoons olive oil
- 2 tablespoons fresh thyme leaves picked from the stem
- 2 teaspooons paprika powder
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Pre-heat the oven to 375 degrees F.
- Combine the lemon juice, olive oil, thyme and paprika in a bowl and stir well to combine.
- Season the chicken well with salt and pepper, then rub the chicken all over, including the cavity with the seasoning mixture. Truss the chicken. Let marinate for an hour or up to 24 hours in the fridge.
- Bring the chicken to room temperature. Place the chicken in a prepared roasting pan. Add the stock, cover with parchment paper or aluminum foil. Roast for ½ hour.
- Remove the chicken from the oven. Lower the oven temperature to 350 degrees F. Baste the chicken with the pan juices, then brush honey generously over the chicken covering the top and sides. Return the chicken to the oven, and bake uncovered for 30 minutes. Remove the chicken from the oven, baste with the pan juices and brush with the honey again. Repeat at 15 minute intervals for approximately 30 minutes or until the chicken is cooked. Add a little more chicken stock to the pan if the pan juices are drying out. You want to maintain a thick and syrupy glaze in the roasting pan.
- Remove the chicken from the oven and test for doneness. Chicken is cooked when a knife inserted into the breast or thigh releases juices that run clear or when a meat thermometer inserted into the breast reads 165 degrees F or 170 degrees for thigh.
- Transfer the chicken on to a cutting board to rest for 10 minutes before carving. Keep the honey sauce warm.
- Transfer the honey sauce to a sauce boat and serve alongside the chicken.
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