Sunday, August 29, 2010
Honey Garlic Roast Chicken
I'm sure there's a time and a place for complicated foods, but I'm a believer that most of the time simple is best. This is a great recipe to feed the whole family, with some left over! I love taking the leftover chicken and putting it in a quick, weeknight chicken noodle soup. It's also great for sandwiches and salads for work lunches. If you've never cooked a whole bird before, fear not! Just have a little patience, baste every 20 minutes, and you'll be so impressed with yourself! It's a beautiful sight to pull the whole, browned, succulent bird out of the oven.
The flavor of the chicken with the honey and the garlic is incredible. I mean, I tore off a drumstick like Fred Flinstone and took care of it! The sweetness of the honey makes the skin irresistible, and the garlic brings out the savory flavors of the chicken.
Whole chicken (cleaned and trussed)
1/4 cup olive oil
1/4 cup honey
1 tbsp minced garlic
Salt and pepper
1. Preheat oven to 350
2. After cleaning out the insides of the chicken, pat it with a paper towel and salt and pepper the outside and inside.
3. In a bowl, whisk together the oil, honey and garlic. Spread evenly over the outside of the chicken.
4. Bake for 1 1/2 hour, or until inserted thermometer reads 170 internally. While baking, baste every 20 minutes or so to ensure the chicken stays moist and the flavors soak in.