Description
Welcome, chicken lovers! Are you ready to take your Sunday roast to the next level with this delicious honey roasted chicken recipe? Imagine a perfectly moist chicken breast covered in a crispy golden skin, all topped with a sweet and tangy glaze that will leave your family or guests craving for more. Let’s dive into this easy yet impressive dish that’s bound to become a household favorite.
Ingredients
Scale
Here’s everything you’ll need to create this culinary masterpiece. You can easily substitute or adjust some ingredients to fit dietary restrictions.
- For the Chicken
- 1/2 tablespoon salt
- 1 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 3 1/2 – 4 pounds whole chicken, giblets discarded
- 1 small onion, quartered
- 1 lemon, halved
- 4 cloves garlic, minced
- Fresh thyme
- Fresh parsley
- 2 tablespoons butter, melted
- 1 egg
- For the Honey Glaze
- 1/2 teaspoon cornstarch
- 1/2 cup water (plus 1/2 tablespoon)
- 1/4 cup honey
- 2 1/2 tablespoons apple cider vinegar
- 1/2 cup chicken broth, low sodium
- 1/2 cup white wine (cooking)
- 1 teaspoon dried thyme
- 1 tablespoon butter, chilled and cut into pieces
Feel free to substitute the butter with olive oil for a dairy-free version, and for a gluten-free option, ensure your cornstarch is certified gluten-free.
Instructions
Step 1: Prepare the Chicken
- Preheat your oven to 400°F and place the rack in the center position.
- In a small bowl, combine the salt, pepper, and smoked paprika. Divide the spice mixture in half.
- Pat the chicken dry with paper towels. Stuff the cavity with quartered onion, halved lemon, garlic, and fresh herbs like thyme and parsley.
Step 2: Season and Truss the Chicken
- Mix half of the spice mixture with melted butter, and the other half with the egg.
- Gently pour the butter-spice mixture under the chicken skin and massage it into the meat.
- Brush the outside of the chicken with the egg-spice mixture. Truss the chicken with kitchen twine to ensure even cooking.
Step 3: Create the Glaze
- Stir the cornstarch and 1/2 tablespoon of water in a small bowl to dissolve.
- In a saucepan, bring the honey and apple cider vinegar to a simmer over medium heat.
- Cook until the mixture reduces to about 1/4 cup, then whisk in the cornstarch mixture. Simmer for one more minute.
Step 4: Roast the Chicken
- Place the chicken on a V-rack set inside a roasting pan or on a cooling rack over a dish. Roast for 35 minutes until the chicken is golden.
- Remove the pan from the oven, pour in the broth and wine, then brush the chicken with a thick layer of the honey glaze.
- Roast for an additional 30 minutes, basting occasionally, until the thigh registers 165°F.
Notes
- To ensure the chicken stays moist, do not overcook it. Always use a thermometer to check the internal temperature.
- Use high-quality honey for the glaze to maximize its sweetness.
- If you’re out of apple cider vinegar, white wine vinegar or balsamic vinegar can be used as substitutes.