Honey Vanilla and Thyme Roasted Chicken
Elevate your dinner table with this Honey Vanilla and Thyme Roasted Chicken—a dish that combines sweet, savory, and herbaceous notes for a show-stopping meal. This recipe features a whole chicken marinated in a luscious honey and vanilla glaze, infused with fresh thyme and a hint of garlic, then roasted to golden perfection. Butter tucked under the skin ensures every bite is tender and juicy, while a splash of chicken stock keeps the meat moist throughout the roasting process. Aromatic lemon wedges and thyme sprigs stuffed into the cavity add a burst of freshness, making each bite irresistibly flavorful. Perfect for special occasions or a cozy family dinner, this roasted chicken pairs beautifully with roasted vegetables or fluffy mashed potatoes. Get ready to savor every mouthwatering, caramelized bite of this stunning main course!
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 3 tbsp Honey
- 2 tsp Vanilla extract
- 6 sprigs Fresh thyme
- 2 tbsp Olive oil
- 4 units Garlic cloves, minced
- 1 unit Lemon, sliced into wedges
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Unsalted butter, softened
- 0.5 cups Chicken stock
Instructions
Preheat your oven to 400°F (200°C).
Clean the whole chicken by rinsing it under cold water, then pat it dry with paper towels. Remove any excess fat or giblets if necessary.
In a small bowl, whisk together the honey, vanilla extract, olive oil, minced garlic, salt, and black pepper to create the marinade.
Carefully loosen the skin of the chicken using your fingers, being mindful not to tear it. Spread the softened butter evenly underneath the skin. This will keep the meat moist and flavorful.
Stuff the cavity of the chicken with half of the thyme sprigs and the lemon wedges.
Brush the honey-vanilla marinade all over the chicken, making sure to coat it evenly.
Place the chicken on a roasting rack in a large oven-safe pan or skillet. Pour the chicken stock into the base of the pan to keep the chicken moist as it roasts.
Tie the legs of the chicken together with kitchen twine and tuck the wings under the bird to ensure even cooking.
Roast the chicken in the preheated oven for 60 minutes, basting with the pan juices every 20 minutes.
After 60 minutes, tuck the remaining thyme sprigs around the chicken and continue roasting for another 20-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured in the thickest part of the breast.
Remove the chicken from the oven and loosely tent it with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
Carve the chicken and serve with the pan juices drizzled on top. Enjoy your Honey Vanilla and Thyme Roasted Chicken with your favorite side dishes!
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 4946 mg | 215% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 54.1 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 601 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
