Wednesday, April 4, 2012

Roasting Chicken is Easy (and delicious)

What's one of the easiest "home cooking" meals to cook?  Roasted chicken.  It's because it's so easy to cook, I can not understand why more people don't do it.

I'm always experimenting with different rubs for my chicken.  Just rub, roast, and done!  But one thing I never thought of using is honey.  But in the Better Homes and Gardens April issue, they had a recipe for a Honey Roasted Chicken that I finessed and it turned out great.  Here's the recipe the way I cooked it:

Honey Roasted Chicken

Effort Meter (1 to 5): 2
Delicious Meter (1 to 5): 4


1 whole raw chicken
2 TBSP olive oil
1/2 TSP salt
1/2 TSP pepper
1 TBSP garlic salt
2 TBSP thyme
3/4 C honey
1/2 C peeled and sliced shallots
1/2 C white wine
1 1/2 cups fresh or frozen peas
1 small lemon, thinly sliced


Remove giblets and neck from chicken.  Rinse the chicken and pat dry. Put neck in a sauce pan with three cups of water and simmer for up to an hour (you may have to add more water).  If this grosses you out, use chicken broth instead of broth created from chicken parts. Feed the giblets to the dog. Set broth aside.

Pat inside and outside of chicken with salt, pepper, garlic salt, and thyme.  Coat with drizzle of olive oil and massage into chicken.  Tie up legs of chicken. Place in shallow roasting pan. 

Roast uncovered at 375 until chicken reaches 180 degrees (about 1-1/4 hours).  Coat chicken with 1/4C of honey.  Roast for an additional 5 minutes.  Add to pan: shallots, remaining honey, wine, peas, cut lemon, and 1 - 2 Cups of chicken broth.  Roast for an additional 10 minutes.  Serve by removing peas with a slotted spoon.


  1. Hi Amber,
    I am excited to try this recipe. Thank you for this blog, my boys are begging for invites to dinner these days........thanks to you.

    1. That's great to hear! I'll try to keep them coming!