Baked Chicken with Honey and Thyme in Provence

Baked chicken with honey and Provencal thyme – detailed рецепт приготовления. Time: 2hour. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Hen:

• 1 chicken (1.4 – 1.8 kg.), Remove excess fat and tips wings
• Salt and ground black pepper
• 1 shallot chopped rings
• 1 bunch fresh thyme
• Sliced in large strips of peel 1 lemon
• 3 tbsp. l olive oil
• 1 tbsp. l honey

Sauce:

• 3 tbsp. l water
• 1 tbsp. l squeezed lemon juice
• 1 tbsp. l olive oil
• 1 tbsp. l honey
• 2 tbsp. l chopped shallots
• 2 tsp chopped fresh thyme leaves
• 1/4 tsp coarse salt
• Ground black pepper

Recipes with similar ingredients: chicken, lemon juice, shallots, thyme, honey

Recipe preparation:

1. Preheat the oven to 220 ° C. For chicken: Season with salt and pepper the chicken to taste. Put in shallots, half thyme and lemon zest. On a regular grid in a mold for baking set a v-shaped grill. Butter a little chicken amount of olive oil. Whisk the remaining in a small bowl oil and honey. Dip the remaining thyme into this mixture and lubricate it. whole chicken. Salt and pepper the bird to taste. Pinch the wings under the back, connect the tibia crosswise and dress them culinary thread. Put the chicken breast down on the wire rack and bake until the back becomes golden brown, about 35-40 minutes



2. Remove the pan from the oven and turn the chicken upside down. Cut the thread with which the shins were tied and open them a little. Pour the chicken into the excreted juice, using as a brush sprigs of thyme. Bake the chicken again until the breast will turn golden brown and a cooking thermometer inserted into the thigh will not show 77 ° C, another 20-25 minutes. Put the chicken on chopping board and let it rest for 10 minutes before slicing. sauce: Remove the wire rack from the mold. Put the mold on moderately strong fire, add water to it and mix with a wooden spoon, to separate the fried pieces from the bottom. Strain received liquid into a small bowl and drain the fat. Add lemon juice olive oil, honey, shallots, thyme, as well as salt and pepper to taste. Slice the chicken and serve, watering the sauce, with baked potatoes (see garnish recipe).