Roasted Honey Glazed Chicken

 

 

 

 

 

 

 

 

 

Okay so anyone can run into a store and grab a rotisserie chicken…. Store bought chickens are probably the best short cut in the cooking world.  But now and then I like to make my own chicken…homemade with mashed potatoes and gravy and another veggie on the plate.  I love the way the chicken smells in the oven and I definitely love that crispy skin.  There is a trick to getting the best skin you know.  You simply salt the chicken and then allow it to sit on a rack at room temperature for an hour. Not only will it cook evenly, it infuses flavor, and helps to achieve a gorgeous golden color and crispy skin.

Roasted Honey Glazed Chicken

3-4 lb. whole chicken

Kosher salt and freshly ground black pepper

2 sprigs fresh thyme

2 sprigs fresh rosemary

1 head garlic, halved crosswise

1 tablespoon olive oil

1/2 cup honey

2-1/2 tablespoons lemon zest, from 2 large lemons

Pat the chicken dry inside and out with paper towels. Season the cavity with 1 teaspoon of salt and 1/2 teaspoon of pepper. 

 

 

 

 

 

 

 

 

 

 

 

Put the herbs and garlic in the cavity. Tuck the wings behind the back, and truss the legs with kitchen twine. Brush the outside of the chicken with the oil, and season the skin with 1 teaspoon of salt and 1/2 teaspoon pepper.

 

 

 

 

 

 

 

 

 

 

 

 

Let the chicken sit at room temperature for 1 hour breast side up on a rack over a rimmed baking sheet. Meanwhile, position a rack in the lower part of the oven, and heat the oven to 375°F.

Heat the honey and zest in a small saucepan over low heat, stirring frequently until syrupy, about 3 minutes. It spreads much better when heated. Set aside.

 

 

 

 

 

 

 

 

Transfer the chicken to the oven, and cook, rotating the pan every 20 minutes, until an instant-read thermometer registers 160° degrees in the thickest part of the thigh. The chicken should be golden brown at this point. Usually 60-90 minutes. If the chicken browns too quickly, tent loosely with foil.

Rewarm the glaze slightly over low heat, stirring constantly, about 30 seconds. Brush the chicken with some of the glaze; reserve the remaining glaze. 

 

 

  

 

 

 

 

 

 

 

 

 

 

 

Return to the oven for 5 to 8 minutes, being sure not to burn the glaze. Let the chicken rest for 20 to 25 minutes before carving and serving. Pour the remaining glaze in a gravy boat to serve on the side.

 

 

 

 

 

 

 

 

 

 

 

Serve with mashed potatoes. YUM! 

 

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