Prep Time
15 Mins
Cook Time
1 Hr 30 Mins
Total Time
1 Hr 45 Mins
Ingredients
For the Chicken:
1 The Best Dressed Chicken whole bird 4 lb, cleaned and patted dry
1 cup chicken stock, plus more if needed
2 cups honey
1 tbsp oil for greasing or cooking spray
Seasoning Mixture:
2 limes or 1 lemon, juiced
4 tbsp olive oil
2 tbsp fresh thyme leaves picked from the stem
2 tsp paprika powder
1 tsp sea salt
1 tsp freshly ground black pepper
Ingredients
- Pre-heat the oven to 375°F.
- Combine the lemon juice, olive oil, thyme and paprika in a bowl and stir to combine.
- Season the chicken with salt and pepper. Rub all over, including the cavity, with the seasoning mixture. Truss the chicken. Let marinate for an hour or up to 24 hours in the fridge.
- Bring the chicken to room temperature, then place the chicken in a prepared roasting pan. Add the stock, cover with parchment paper or aluminum foil. Roast for ½ hour.
- Remove the chicken from the oven. Lower the oven temperature to 350°F. Baste the chicken with the pan juices, then brush honey generously over the chicken covering the top and sides. Return the chicken to the oven, and bake uncovered for 30 minutes.
- Remove the chicken from the oven, baste with the pan juices and brush with the honey again. Repeat at 15 minute intervals for approximately 30 minutes or until the chicken is cooked. Add a little more chicken stock to the pan if the pan juices are drying out. A thick and syrupy glaze in the roasting pan should be maintained.
- Remove the chicken from the oven and test for doneness. Chicken is cooked when a knife inserted into the breast or thigh releases juices that run clear or when a meat thermometer inserted into the breast reads 165° or 170° for thigh.
- Place the chicken on to a cutting board to rest for 10 minutes before carving. Keep the honey sauce warm. Transfer the honey sauce to a sauceboat and serve alongside the chicken.
