The bird came out all golden and crispy with juices bubbling around it and injecting the potatoes with goodness. I carved it up, gave it a taste and it was perfect. The honey gave it a nice undertone of sweetness without overpowering the fresh herbs that I’d sprinkled in and on it. Mmmmm… And the potatoes, oh the potatoes. They also got a little hint of honey but it also helped crisp them up so they were crispy on the outside and soft on the inside. I had to get some green in the meal so I boiled some green beans and they were just right all on their own.
So the first meal was a super success, with plenty of leftovers to use later in the week. If you want to jazz up your roasted chicken, definitely try adding honey into the mix. So good!
Honey Roasted Chicken with Potatoes
1 whole chicken
2 Tablespoons butter
1 Tablespoon honey
a few sprigs fresh thyme
a few sprigs fresh rosemary
2 cloves of garlic
6 red potatoes
preheat oven to 375°
bring water to boil in large saucepan. add potatoes and garlic and boil for 12 min.
drain potatoes and rough them up in the strainer.
take garlic from strainer, along with the thyme and stuff into cavity of chicken.
slather the chicken with 1 Tablespoon of the butter and pop it the oven for 45 minutes.
melt remaining Tablespoon of butter and add honey to it.
lift the chicken up and toss the potatoes around in the pan, coating them with the juices. make room for the chicken and set it back in the pan.
brush honey butter over chicken and put it back in the oven. repeat every 15 minutes twice, for a total of 45 more minutes in the oven.
Let it sit for a few minutes before carving into. Enjoy!