This Honey & Dijon-Glazed Roast chicken is a delicious and easy recipe which takes little time .Super simple and surprisingly quick, these flavorful Honey & Dijon-Glazed Roast chicken & Hassel back Potatoes will be on your plate in under 2.30 hour.
- 1/4 cup liquid honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 whole chicken (1.5 to 2 kg)
- salt and pepper
- 1 small onion , quartered
- 5 fresh thyme sprigs
- 1 fresh rosemary sprig
- Hasselback Potatoes (recipe, this page):
- NUTRITIONAL FACTS
- PER SERVING: about
- Iron2 mgSodium275 mgSugars18 gProtein38 gCalories360Total fat14 gCholesterol110 mgSaturated fat3 gTotal carbohydrate20 g
Preheat oven to 375°F. In small bowl, combine honey, mustard and olive oil. Set aside.
Sprinkle cavity of chicken with salt and pepper; place onion, thyme and rosemary in cavity. Tie bottom of chicken legs together with butcher’s twine.
Place chicken breast side up on greased rack in roasting pan; fold wings underneath. Brush with reserved honey mixture; season with salt and pepper. Bake, basting every 30 minutes with cooking juices, until thermometer inserted into thickest part of thigh reads 185°F, about 1 hour and 10 minutes. Transfer chicken to plate; tent loosely with foil and let stand for 15 minutes. Remove and discard onion and herbs. Serve with cooking juices and Hasselback potatoes.
Preheat oven to 375°F. In small bowl combine 2 tbsp softened salted butter, 2 minced cloves garlic, 2 tsp chopped fresh thyme and 1 tsp chopped fresh rosemary; set aside. Slice 6 baking potatoes at 1/8-inch intervals, leaving 1 centimetre at bottom unsliced so the potato is still intact. Place potatoes on parchment paper-lined baking sheet; top with reserved garlic butter. Season with salt and pepper. Bake until potatoes are tender and golden, about 50 minutes. Garnish with fresh rosemary and thyme sprigs. Makes 4 to 6 servings.
PER SERVING: about
Iron2 mg, Sodium275 mg, Sugars18 g, Protein38 g, Calories360, Total fat14 g, Cholesterol110 mg, Saturated fat3 g, Total carbohydrate20 g.
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