Herb-Roasted Chicken with Honey Glaze
Herb-Roasted Chicken with Honey Glaze is a delicious and easy-to-make dish that is perfect for any occasion. This dish is a perfect combination of savory and sweet flavors that will leave your taste buds wanting more. The main ingredients of this dish are chicken, herbs, honey, and olive oil.
To make this dish, you will need the following ingredients:
- 1 whole chicken, about 4 pounds
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh oregano
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1/2 cup honey
To start, preheat your oven to 375 degrees F. In a small bowl, mix together the chopped herbs and olive oil. Season the chicken with salt and pepper, then rub the herb mixture all over the chicken, making sure to get it under the skin as well.
Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees F. While the chicken is roasting, make the honey glaze by heating the honey in a small saucepan over low heat until it becomes thin and runny.
Once the chicken is done, remove it from the oven and brush the honey glaze all over the chicken. Return the chicken to the oven and roast for an additional 10-15 minutes, or until the glaze has caramelized and the chicken is golden brown.
The Herb-Roasted Chicken with Honey Glaze is a perfect dish for any occasion, whether it's a family dinner or a special occasion. The dish is a perfect combination of savory and sweet flavors that will leave your taste buds wanting more. The chicken is juicy and tender, with a crispy skin that is infused with the flavors of the herbs and honey. The honey glaze adds a sweet and sticky finish to the dish, making it a crowd-pleaser.
Type of dish: Main course
Main ingredients: Chicken, herbs, honey
Cooking tips: Make sure to rub the herb mixture under the skin of the chicken to infuse the flavors. Brush the honey glaze on the chicken during the last 10-15 minutes of roasting to prevent it from burning. Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.
