One thing I hate is bland dry chicken. I can’t stand it. I don’t mind if steak is a tiny bit overcooked or even under seasoned, but chicken? Gross. One thing I remember from culinary school is that fresh herbs tend to burn in the oven so when roasting chicken, I never use fresh herbs. Unless if my grandmother is around.
She refuses to use dry herbs when roasting chicken. Sometimes people break the rules and that’s ok. My grandmother breaks every single rule in the kitchen and she’s one of the best cooks I’ve ever met. Back to this chicken. It is juicy, moist, and very flavorful.
I love the honey and soy combination so don’t be alarmed that I have 124 other honey soy recipes. Not sure about that number, but I’m pretty sure it’s close. I served this with mascarpone mashed potatoes and asparagus. My absolute favorite way of serving roasted chicken is with those two beauties. Give this a try like right now. Thanks.
Honey Roasted Chicken
- 5-6 lb Chicken
- 4 tbsp softened butter
- 1 tsp dry thyme
- 2 tsp dry oregano
- 2 tsp dry rosemary
- 1 cup honey
- 2 tbsp soy sauce
- 1 tbsp red chili flakes
- 1 onion
- 2 cloves garlic
- salt and pepper to taste
- Preheat oven to 375 degrees F.
- Remove the chicken giblets and excess fat.
- Pat the outside of the chicken dry and set aside.
- In a small bowl, combine the softened butter, dry thyme, dry rosemary, oregano, salt and pepper.
- Stuff the cavity with onions and garlic.
- Smear the prepared butter all over the chicken and then season generously with salt and pepper.
- Tie the legs together with kitchen twine and tuck the wings under the chicken.
- Cover the breast with aluminum foil and place in the oven for 45 minutes
- While the chicken cooks, combine the honey, soy sauce, and red chili flakes in a small bowl.
- Brush the honey soy all over the chicken and cook for an additional 30 minutes or until the juices run clear.
- Remove the chicken from the oven to a platter and let it rest covered for 15 minutes.
- Serve with vegetables and mashed potatoes for maximum delight.