Honey-roasted Chicken
’’A fat chicken honey-roasted to perfection that earns you Fathom Reputation’’
Ingredients:
1 Chicken- 1/8 cup of Mustard
- 1/8 cup of Honey
- 1 teaspoon of Thyme
- Salt and Pepper
- 2 Yellow Onions
- 2 Fresh Carrots
Instructions:
Preheat the oven at 350 F. Place your Chicken in a pan that goes in the oven.
Slice in quarters your Yellow Onions and Fresh Carrots. Stuff the Chicken with your vegetables and put the rest in the pan.
Mix Mustard and Honey together. Pour over your chicken. Depending on the size of your bird, you might want to make more honey-mustard sauce to completely cover the beast!
Season with Thyme, Salt and Pepper.
Put in the oven for 1h30. You can adjust cooking time depending on the size of the chicken and how you like it cooked. It will usually take 30 min/lbs to roast a chicken. In doubt, cut your bird; you will know the bird is ready when its juice is clear and yellow.
Eat too much. Roll.
March 3, 2011 at 8:20 am
This is fantastic. I’m going to make it tonight for dinner. Thanks Kia!!!
March 3, 2011 at 8:35 am
+700
March 3, 2011 at 9:12 am
This looks nummy! This would be good to serve during the Fall/Winter months. During the summer I make a similar variety that is garlic and citrus. The cavity is stuffed with a halved garlic cluster, orange and lemon slices. During the cooking process I baste it with a mixture of orange juice, lemon juice, olive oil, oregano and chopped garlic.
To make sure the bird is cooked all the way through, I stick a cooking thermometer in the meatiest portion of the breast and set the alarm for 170 F.
Don’t forget a serving sauce! Easy way is to add enough chicken broth to cover the bottom of the pan. Allow the juices to simmer while stirring until the mixture is reduced to about a cup. Strain it and serve with the chicken.
On your instructions, did you mean Farhenheit or Celcius on the oven temps?
March 3, 2011 at 10:12 am
Yes, it’s celcius!
March 3, 2011 at 11:23 am
But… 350 C is 662 F. That, uh, doesn’t seem quite right.
March 3, 2011 at 3:12 pm
Omg you guys are right. Is it that obvious that we were out of coffee this morning? *sigh* It’s totally 350F, hehe.
March 3, 2011 at 3:03 pm
Yeah. I’d recheck it. At the most a chicken should be roasted around 350 to 400F. My oven only goes up to 500F.
March 4, 2011 at 3:13 am
A chicken cooked at 350C would be one well cooked bird!:P
Looks really good though. I may try to implement some of these ingredients. I doubt I could actually make such a spectacular chicken, but I can at least try (puts fire department number in his phone).
March 4, 2011 at 7:05 am
This is a lovely recipe! I have made something very similar several times before and it always comes out lovely, however I usually put some garlic inside the cavity for an extra kick. @Isilwren-just a tip; never temp your bird in the breast-always temp in the thigh joint along the bone but not touching the bone, and poultry should never be served less than 180*. Temping the breast loses precious juices and does not guarantee that the thighs will be completly finished cooking as it is the most dense area. Happy cooking everyone!
March 5, 2011 at 2:00 pm
And when I think Merric and Goldenstar almost decided to abandon this site during their hosting issues. We would have missed out on Kia’s postings!
March 6, 2011 at 2:09 pm
Yum! I love roasting chickens! I usually just sprinkle salt on it and roast it like that, but I have to give this recipe a try, I love the combo of mustard and honey. So yummy!
August 28, 2011 at 9:12 pm
Delicious! +1200 rep