Provencal Roasted Chicken with Honey and Thyme
Elevate your dinner table with the rustic charm of Provencal Roasted Chicken with Honey and Thyme, a delectable combination of Mediterranean flavors and comforting aromas. This recipe features a tender whole chicken marinated with a luscious blend of olive oil, honey, fresh thyme, and garlic, then roasted to golden perfection alongside baby potatoes and vibrant cherry tomatoes. Infused with the fragrant warmth of lemon and a splash of dry white wine for a rich, savory pan sauce, every bite is a celebration of Provence. Perfect for family dinners or a special occasion, this oven-roasted chicken recipe is as beautiful to serve as it is delicious to eat. Indulge in a wholesome, one-pan meal that pairs perfectly with a glass of crisp white wine or a fresh green salad.
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Ingredients
- 1 pieces Whole chicken
- 3 tablespoons Olive oil
- 2 tablespoons Honey
- 2 tablespoons Fresh thyme leaves
- 4 cloves Garlic cloves, minced
- 1 pieces Lemon, sliced
- 1 cup Dry white wine
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 500 grams Baby potatoes, halved
- 250 grams Cherry tomatoes
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Pat the whole chicken dry with paper towels and place it on a roasting tray.
Step 3
In a small bowl, mix the olive oil, honey, fresh thyme leaves, minced garlic, salt, and black pepper to create a marinade.
Step 4
Rub the marinade generously all over the chicken, including under the skin and inside the cavity.
Step 5
Place the lemon slices inside the cavity of the chicken for added aroma and flavor.
Step 6
Scatter the baby potatoes and cherry tomatoes around the chicken on the roasting tray.
Step 7
Drizzle a bit of olive oil over the vegetables and season them with salt and pepper.
Step 8
Pour the dry white wine into the bottom of the roasting tray to help keep the chicken moist and create a flavorful sauce.
Step 9
Place the roasting tray in the oven and roast the chicken for 90 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Step 10
About halfway through the cooking time, baste the chicken with the juices from the bottom of the tray to keep it moist and enhance the glaze.
Step 11
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Step 12
Serve the chicken with the roasted potatoes, cherry tomatoes, and a drizzle of the pan juices for a complete, delicious Provencal-inspired meal.
Nutrition Facts
| Serving size | (2557.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1370.9 |
| Total Fat 54.6g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 105mg | 0% |
| Sodium 4899.5mg | 0% |
| Total Carbohydrate 149.7g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 48.7g | |
| Protein 40.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 170.2mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 3384.0mg | 0% |
Source of Calories