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Honey-Garlic Roasted Chicken Recipe

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This recipe for Honey-Garlic Roasted Chicken is from Tried and True, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3-lb chicken, rinsed and patted dry
kosher salt and freshly ground black pepper
2 fennel bulbs, cored, stalks discarder, cut into wedges
2 carrots, peeled and cut into sticks
1 1/2-2 lbs baby red potatoes, cut in half
2 cloves garlic
2 tbsp honey
1 tbsp olive oil + 1 tbsp for tossing
Directions:
Directions:
Preheat oven to 450ºF. To butterfly the chicken, cut out the backbone completely using sharp poultry scissors on either side of it (the backbone is attached to the neck). Arrange the chicken on a rack positioned above a roasting pan. Rub skin with olive oil and sprinkled with black pepper and salt. Place fennel, carrots, and potatoes on the lined bottom of the roasting pan.
In a small bowl, combine garlic, honey, and olive oil. Smear over chicken and toss with vegetables. Add an additional tablespoon of olive oil to vegetables and toss again to combine. Roast for 50-55 minutes.
Baste chicken with pan juices and toss the vegetables halfway through. When done, cover loosely with foil and let rest for 10 minutes.
*Note: To check chicken for doneness, try piercing chicken between the breast and leg. When juices run clear, the chicken is done.
Number Of Servings:
Number Of Servings:
6

 

 

 

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