Honey Vanilla And Thyme Roasted Chicken Recipes

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.

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.

Steps:

• Heat the oven to 375°F. Fold the wings of the chicken across the back so tips are touching. There may be a little resistance, but once they are in this position, they will stay. Tie the legs to the tail with string or use skewers; if the tail is missing, tie the legs together.
• In a shallow roasting pan, place the chicken with the breast side up. Insert an ovenproof meat thermometer so the tip is in the thickest part of inside thigh and does not touch bone. Roast chicken uncovered 45 minutes.
• While the chicken is roasting, peel the carrots, and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the potatoes thoroughly with a vegetable brush or peel the potatoes, and cut into 1 1/2-inch pieces. Peel the onions, and cut into wedges.
• Remove the chicken from the oven. Arrange the carrots, celery, potatoes and onions around the chicken. In a 1-quart saucepan, heat the butter over low heat just until melted. (Or place the butter in a small microwavable bowl; cover with a microwavable paper towel and microwave on High 10 to 20 seconds or until melted.) Stir the thyme into the butter, then drizzle over the chicken and vegetables.
• Cover the chicken and vegetables with foil; roast 45 to 60 minutes longer or until the thermometer reads 180°F and vegetables are tender when pierced with a fork. Or check for doneness by wiggling the legs; if they move easily, the chicken is done.
• Remove the vegetables from the pan, and cover with foil to keep warm while carving the chicken.
• Place chicken, breast up and with its legs to your right if you're right-handed or to the left if left-handed, on cutting board. Remove ties from legs.

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

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.

Steps:

• In a small bowl, whisk oil, honey and garlic until blended. Sprinkle drumsticks with seasonings., Lightly oil grill rack with cooking oil. Grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°, turning occasionally and brushing generously with honey mixture during the last 5 minutes.

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.

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.