No matter if you’re coupled up or single, we’re pretty sure you’ll still be hungry for some sweet treats no matter if you choose to celebrate the love-filled holiday or not. Who would pass up all that chocolate? Not us.
Throughout the 14 days leading up to the big day of hearts, kisses, and cupid, we’ll share a mix of recipes of food and cocktails appropriate for the holiday. It’s up to you if you want to share or not!
For today’s installation, we’re sharing the recipe for Oven Roast Chicken with Fresh Thyme and Honey Butter for your Valentine’s Day main course.
DAY 3: Oven Roast Chicken with Fresh Thyme and Honey Butter
*Recipe courtesy of Honeydrop Beverages and Dan Lorig (Honeydrop COO and former Teaching Kitchen Manager of The Culinary Institute of America at Greystone and Certified Chef de Cuisine). Learn more about their product by visiting Honeydrop’s facebook page at facebook.com/Honeydropbev.
Oven roast chicken with fresh thyme and honey butter
Ingredients:
- One Small Chicken 2.5-3.5 lbs
Fresh thyme and honey butter ingredients:
- 4 oz soft (room temperature) butter
- 1.5 tablespoons honey
- 2 -3 sprigs of fresh thyme, picked from stem and chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon smoked paprika (optional)
- Zest of 1 lemon (optional)
- 2 teaspoon Salt
- 1 teaspoon cracked pepper
Method:
- Rinse the chicken and pat dry, inside and out, with paper towels. Remove any loose fat and be sure inner cavity is completely dry.
- For the butter, mix all of the ingredients in a small mixing bowl or food processor. The butter should be soft, not melted. Also, avoid any bits of stem from the thyme, use only the leaves. Set aside once complete.
- With the cavity of the chicken facing you slide a finger under the skin. Starting with the breasts, gently create a pocket under the skin, taking care not to tear the skin. Next, separate the skin from the thighs with the tip of your finger.
- With the cavity still facing you, use your fingers to spread the thyme honey butter under the skin in the pocket you have just created. Push the butter into the thighs and liberally across the breast; be gentle throughout this process.
- Season the outside of the chicken and the inner cavity with salt and pepper. Tuck the wing tips behind themselves. Cover loosely with a paper towel and refrigerate.
To roast the chicken:
- Preheat the oven to 475°
- In a shallow roasting pan, place the chicken breast side up in the center of the oven. After about 30 minutes, baste the chicken with any pan dripping that have accumulated in the bottom of the roasting pan and turn the chicken over. Reduce the temperature to 450°. Roast for another 10-20 minutes, depending on the size of the chicken, then turn the bird over again and roast another 5-10 minutes. Overall cooking time should be 45-60 minutes. The skin should be crispy, golden brown and any juices running from the bird should be clear.
- Carefully remove the chicken from the oven and allow it to rest 5 minutes. Lift the chicken from the pan and place on the center of a plate pour any pan dripping back over the chicken.
- Serve while hot with oven roast potatoes and green beans for a delicious meal.