sunset harvest

Thursday, March 29, 2012

Honey Roasted Chicken and Veggies

I have roasted a chicken in the oven countless times, however when I read how Jessica made a recent roasted chicken on How Sweet It Is, I had to give this method a try! I love how she added veggies to the cooking dish and then placed the chicken right on top. The vegetables cooked in all the juices and turned out amazing. Doug loved the potatoes, which, coming from him is a big deal. I loved it all, the chicken stayed moist and was perfect. The skin got a little brown, however we typically take the skin off before eating anyway so it wasn't a problem. If you like to eat the skin, I would maybe cover the chicken half way through cooking it. Make this for your family and you will have smiles all around the dinner table!
In the past I usually just seasoned my chicken with some seasoning and rubbed olive oil on the chicken. But adding the honey first and rubbing it all over the chicken added so much flavor to the dish! I loved it, wait, didn't I mention that already? I have to, because this chicken deserves it! If you have a chicken phobia, it is time to get over it! I admit, I don't enjoy cleaning one of these roasting chickens. Taking out the neck, the giblets, not a fan. I wash the chicken and take out the insides, and pat dry. Take some small red potatoes and slice them in half, quarter up an onion, and place them in a bowl, add some olive oil and about a teaspoon of honey and stir to coat. Place the vegetables in a 9x13 baking dish. Place the chicken on top, and sprinkle some salt and pepper over the chicken. Add about a tablespoon of honey to the chicken and rub over to coat. Add olive oil to chicken and rub to coat. I waited till about half way through the cooking time to add the asparagus to the dish. Place in oven and wait, if you can! Once the chicken was almost finished cooking I couldn't help but keep taking some of the onions and potatoes out and eating them. Delicious!
I added some cheese to my sesame knot rolls and baked those while I let the chicken rest. They completed the meal!

Honey Roasted Chicken
adapted from How Sweet It Is

1 Whole Roasting/Fryer Chicken
1 yellow onion, quartered and separated
10 small red potatoes, halved
12 asparagus spears, cut in half
4 TBLS olive oil
4 TBLS honey
Salt and Pepper

Preheat oven to 425 degrees.

Place onions and potatoes in a mixing bowl and pour 2 TBLS of the olive oil into the bowl. Using your hands, stir the vegetables around to coat. Sprinkle in some salt and pepper and add 2 TBLS of honey and continue to stir to coat. Pour the vegetables into a 9x13 glass baking dish. Add asparagus to the bowl, and set aside.
Rinse and remove the insides from the chicken. Pat dry and sprinkle with slat and pepper. Pour 2 TBLS of honey over the chicken and rub over chicken to coat. Pour the 2 TBLS of Olive oil over chicken and again, rub all over to coat. Place the chicken breast side up on top of the vegetables. Place in the oven, once placing the chicken in, I turn the oven down to 350 degrees and let it go. This takes about 80-95 minutes to cook. Make sure to add the asparagus half way through the cooking time. Use a thermometer to make sure chicken is cooked through, 180 degrees when placed in the thigh. I check a few places on the chicken to make sure it is done! Once chicken is finished, remove and let rest for 10 minutes before cutting it up to serve.

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