PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME

PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME

Make

5

Preparation Time

40 minutes

Cook Time

25 minutes

Ingredients

For the chicken:
  • 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 O-live
  • 1 tablespoon honey
For the sauce:
  • 3 tablespoons water
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Extra Vrigin Olive Oil O-live
  • 1 tablespoon honey
  • 2 tablespoons minced shallot
  • 2 teaspoons chopped fresh thyme leaves
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper

Preparation

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 35-40 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 droppings, 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 sauce.

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