PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- 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 to 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 drippings, 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 the sauce.
CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME
Sweet and savory curry powder is combined with honey and a pleasantly tart grapefruit juice to create a rich glaze for your above-average weeknight bird. Roasting the chicken low and slow keeps the meat moist, and basting frequently prevents the caramelization of the sauce from scorching. Serve with a side of greens such as spinach, kale or Swiss chard that have been sautéed in lots of garlic and oil.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
- In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
- Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.
Nutrition Facts : @context http, Calories 660, UnsaturatedFat 26 grams, Carbohydrate 21 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 1029 milligrams, Sugar 19 grams, TransFat 0 grams
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
HONEY & THYME ROASTED CHICKEN
This smells so good cooking. The thyme and honey go so good together.
Provided by barbara lentz
Categories Chicken
Time 1h30m
Number Of Ingredients 16
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
HONEY, VANILLA, AND THYME ROASTED CHICKEN
Don't be put off by the ingredients - honey and vanilla - with chicken! Surprisingly, they complement each other very well. A perfect sunday roast.
Provided by AaliyahsAaronsMum
Categories < 4 Hours
Time 2h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pre-heat oven to gas mark 6/400F/200°C.
- Pick the thyme leaves off and discard the stalks and finely chop the leaves.
- In a bowl, put the knob of butter and add half of the chopped thyme and the grated garlic and give it all a good mix.
- Lift the skin of the chicken with your fingers and push the herbed butter underneath the skin (you need to be very gentle as to not tear the skin).
- Season the chicken well inside and out.
- Slightly warm the honey in another bowl.
- Split the vanilla pod lengthways and scrape the inside with the back of a knife and mix into the warmed honey.
- Add the remaining chopped thyme into the honey mixture.
- Place the chicken into a roasting tray and pour the honey mixture all over the chicken and pour 100ml of chicken stock into the tray.
- For the roast vegetables, peel the swede, parsnips and carrots and cut into equal sized chunks.
- Peel the onion and cut into wedges.
- Pick the rosemary leaves and roughly chop them.
- Toss all the vegetables in a little oil, add in the rosemary and season it well and place them in another roasting tray.
- Cook the chicken in the centre shelf and the vegetables in the bottom shelf.
- The vegetables will take about 30-35 minutes to cook (but the tray needs to be shaken and vegetables turned over every 15 minutes but be careful not to break them).
- The chicken will take about 1 hour to cook, basting it with the juices every 15 minutes as well.
- Meanwhile, to make the mash, peel the potatoes and chop them into large chunks and boil them in seasoned water until soft.
- Mash the potatoes and add the butter and season it well.
- Pass it through a sieve to get rid of any lumps and cover to keep warm.
- Once the chicken is ready, remove from the tray and transfer onto a serving dish. Cover the chicken with foil and let it rest for 20 minutes.
- Using a spoon, skim off the excess fat from the juices in the roasting tin and then add the remaining stock to the tray, scrape and mix with the juices.
- Pour the juices into a saucepan and bring it to boil for about 5 minutes.
- Whip the cream lightly.
- Add 2tbsp of the whipped cream into gravy in the saucepan and when it has warmed through remove from heat.
- Strain the gravy into a serving jug.
- Add the remaining cream to the mashed potatoes and mix in thoroughly. Re-heat if necessary in a pan or in the microwave.
- Transfer the roast vegetables into a serving dish.
- Serve all together and carve at the table.
HONEY-BALSAMIC CHICKEN
Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.
Provided by BAGRUBA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h45m
Yield 6
Number Of Ingredients 7
Steps:
- Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
- Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Pour chicken and marinade into a baking dish.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 379.9 calories, Carbohydrate 13.3 g, Cholesterol 94.2 mg, Fat 24.7 g, Fiber 0.1 g, Protein 25.5 g, SaturatedFat 5.6 g, Sodium 114.4 mg, Sugar 13.1 g
ROASTED CHICKEN WITH THYME AND HONEY CREAM
An easy and delicious way to serve chicken! Cooking chicken with the skin and bones takes a little longer but gives a more juicy and tasty result. From Egypt Cooking Today. Hope you enjoy!
Provided by Leslie
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F (190°C).
- Sprinkle chicken breasts with half each of the salt, pepper and thyme.
- In a skillet, melt butter over medium-high heat.
- In batches as necessary, brown chicken breasts, skin side down, for 2 to 3 minutes.
- Turn and brown other side for 2 to 3 minutes.
- Transfer to baking dish skin side up and set skillet aside, reserving any butter and brown bits.
- Roast chicken in oven for about 35 minutes or until well browned.
- Meanwhile, return skillet to medium heat and heat for 30 seconds.
- Add onion and remaining salt, pepper and thyme and cook, stirring constantly, for about 3 minutes or until onion is softened.
- Add wine and bring to a boil, scraping up any brown bits stuck to pan.
- Stir in cream and honey and boil gently, stirring often, for about 5 minutes or until sauce is thickened.
- Pour sauce over chicken in dish and roast for about 10 minutes longer or until chicken is no longer pink inside and sauce is bubbling.
Nutrition Facts : Calories 515.7, Fat 38.3, SaturatedFat 19.4, Cholesterol 181.9, Sodium 431.7, Carbohydrate 8.2, Fiber 0.4, Sugar 5.3, Protein 31.7
PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME
This is a little different way of doing roast chicken and it is very nice. Serve with rice or couscous so that none of the sauce goes to waste!
Provided by Irmgard
Categories Whole Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- To make 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 on a rack in the roasting pan and brush the 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 the 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 to 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 drippings, 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 rest for 10 minutes before carving.
- To make 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 and 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 the sauce.
Nutrition Facts : Calories 634.5, Fat 48.4, SaturatedFat 11.8, Cholesterol 160.4, Sodium 260.6, Carbohydrate 10.8, Fiber 0.1, Sugar 8.7, Protein 38
More about "roasted chicken with thyme and honey cream recipes"
HONEY MUSTARD ROASTED CHICKEN WITH THYME - OUR SALTY …
From oursaltykitchen.com
Reviews 2Estimated Reading Time 6 minsServings 6Total Time 1 hr 15 mins
- Preheat the oven to 450. Thoroughly dry the chicken with paper towels or a kitchen towel. Place the chicken breast-side down on a cutting board. Using a sharp pair of kitchen shears, cut along one side of the spine. Rotate the chicken 180* and cut along the other side of the spine, removing it completely. Flip the chicken over and press on the breastbone to flatten. Transfer the chicken to a baking sheet lined with foil and sprinkle with sea salt. Allow to rest at least 15 minutes, but preferably 30 minutes.
- While the chicken is resting, prepare the marinade and prep the root vegetables. Zest the lemon. Whisk together the lemon zest, whole grain mustard, honey, thyme leaves, and pepper. Slice the zested lemon and nestle it, along with the thyme springs, under the chicken. Peel and dice the vegetables and toss with the fat.
- Cut two slits into the skin where the breast meets the thigh. Rub a few tablespoons of marinade between the skin and breast meat. Rub the remaining marinade all over the chicken.
- Roast the chicken at 450 for 20 minutes. Reduce the oven to 350. Place the vegetables around the chicken. Roast the chicken and vegetables an additional 40 minutes (or more, depending on bird size) until the temperate of the chicken reaches 165 and the vegetables are soft and tender.
EASY PAN ROASTED CHICKEN BREASTS WITH THYME - INSPIRED …
From inspiredtaste.net
5/5 (27)Total Time 30 minsCategory MainCalories 397 per serving
ROAST CHICKEN WITH THYME AND HONEY RECIPE - LOS …
From latimes.com
Servings 6Estimated Reading Time 2 minsCategory MAINS, DINNER, ROAST, POULTRY, ROSH HASHANAHTotal Time 55 mins
GREAT DANE CHEF PREPS DELICIOUS CHICKEN FOR ROASTING - YAHOO …
From ca.news.yahoo.com
OUR 15 BEST ROAST CHICKEN RECIPES
From allrecipes.com
HONEY, CIDER AND THYME POT ROAST CHICKEN RECIPE - DELICIOUS.
From deliciousmagazine.co.uk
CREAMY HONEY MUSTARD CHICKEN - COOKING CLASSY
From cookingclassy.com
CREAMY GARLIC CHICKEN WITH THYME - NOURISH AND FETE
From nourish-and-fete.com
ROASTED CHICKEN WITH THYME AND HONEY CREAM - LUNCHLEE
From lunchlee.com
HONEY THYME CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
HONEY THYME ROAST CHICKEN WITH HONEY MUSTARD AND VANILLA SAUCE
From capilanohoney.com
HONEY GLAZED ROASTED CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
DANIEL BOULUD’S ULTIMATE ROASTED CHICKEN WITH MORELS à LA CRèME …
From more.ctv.ca
35 ROAST CHICKEN RECIPES THAT COME OUT PERFECT EVERY TIME
From tasteofhome.com
HONEY AND LEMON THYME ROAST CHICKEN | DINNER RECIPES | GOODTO
From goodto.com
JEN JEN LIM ON INSTAGRAM: "ROASTED CHICKEN IN MUSHROOM CREAM …
From instagram.com
HONEY, LEMON AND THYME ROAST CHICKEN RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #poultry #canadian #oven #dinner-party #holiday-event #kid-friendly #romantic #chicken #stove-top #dietary #low-carb #ontario #low-in-something #meat #taste-mood #equipment #presentation #served-hot #4-hours-or-less
You'll also love