Honey, cider and thyme pot roast chicken
- January 2019
- Serves 4 with leftovers
- Hands-on time 15 min, oven time 1 hour 15-20 min, plus resting
This golden roast chicken recipe makes an outstanding addition to any Sunday roast. The chicken is coated in a sweet honey butter and then cooked in vegetables and cider. It’s sweet, sticky and gloriously good.
This Gary Rhodes’ honey, lemon and thyme roast chicken recipe is similar.
- Gluten-free recipes
- 14.2g (6.4g saturated)
- 14.1g (12.5g sugars)
- 4-6 fresh thyme sprigs
- 50g butter, softened
- 2kg free-range whole chicken
- 12 shallots, peeled and halved
- 500g carrots, trimmed and halved if large
- 3 celery sticks, quartered
- 2 fresh bay leaves
- 1 whole garlic bulb, halved horizontally
- 750ml dry cider
- 1 tbsp clear honey
You’ll also need…
- Large flameproof casserole with a lid
- Heat the oven to 200°C/180°C fan/gas 6. Remove the leaves from half the thyme sprigs and chop finely (you’ll need about 1 tablespoon). Combine the butter and chopped thyme leaves in a bowl and season with salt and black pepper. Carefully slide your hand up between the skin of the chicken and the breast as far as you can, then push half the butter inside the pocket, smoothing it over the chicken with your hands.
- Put the shallots, carrots, celery, bay leaves, remaining thyme sprigs and garlic in the casserole. Set the chicken on top (see Make Ahead). Pour in the cider, bring to the boil, then cover the casserole, transfer to the oven and cook for 1 hour. Beat the honey into the remaining thyme butter and set aside.
- After 1 hour, remove the casserole from the oven and spread the honey butter over the chicken breast. Return the casserole to the oven and roast, uncovered, for a further 15-20 minutes or until the skin is golden and the chicken is cooked through. Pierce the thickest part of the bird, where the breast meets the thigh, to check the juices are running clear (or use a digital probe thermometer to check when the bird reaches 72°C). Rest for 15 minutes before carving.
Prepare the chicken and vegetables, then transfer to the casserole up to a day ahead. Keep covered in the fridge. Bring up to room temperature, pour in the cider and complete the recipe.
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