Honey Cider And Thyme Pot Roast Chicken Recipes

HONEY, CIDER AND THYME POT ROAST CHICKEN

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Remove the leaves from half the thyme sprigs and chop finely (you'll need about 1 tablespoon). Combine the butter and chopped thyme leaves in a bowl and season with salt and black pepper. Carefully slide your hand up between the skin of the chicken and the breast as far as you can, then push half the butter inside the pocket, smoothing it over the chicken with your hands.
• Put the shallots, carrots, celery, bay leaves, remaining thyme sprigs and garlic in the casserole. Set the chicken on top (see Make Ahead). Pour in the cider, bring to the boil, then cover the casserole, transfer to the oven and cook for 1 hour. Beat the honey into the remaining thyme butter and set aside.
• After 1 hour, remove the casserole from the oven and spread the honey butter over the chicken breast. Return the casserole to the oven and roast, uncovered, for a further 15-20 minutes or until the skin is golden and the chicken is cooked through. Pierce the thickest part of the bird, where the breast meets the thigh, to check the juices are running clear (or use a digital probe thermometer to check when the bird reaches 72°C). Rest for 15 minutes before carving.

PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME

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

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.