Amazing Roast Chicken with Honey Glaze
Wow, the chicken came out so moist and juicy. Roasting the chicken breast-side down at first really made a huge difference, which insured the juicy breasts. The honey glaze was an excellent addition to the chicken. We served it with mashed potato and honey-glazed carrots. A satisfying and delicious meal.
salt and black pepper
1 whole chicken
apple cider vinegar
To prepare the chicken:
Adjust the oven rack to middle position and preheat the oven to 375℉ (190℃) F. Mix together 1/2 tablespoon salt, 1 teaspoon black pepper, and paprika in a small mixing bowl. Pat the chicken dry with clean sheets of paper towel.
Rub the seasoning mixture under and over the skin. Tuck the wings behind the back, and tie the legs with kitchen twine.
To make the honey glaze:
Whisk together the cornstarch and 1 tablespoon water in a bowl until smooth and no lumps remain. Set aside.
Add the honey and 2 tablespoons of cider vinegar to a small saucepan, and bring to a simmer over medium-high heat. Cook for about 4 minutes until the liquid reduces to 1/4 cup, stirring occasionally. Gradually whisk cornstarch mixture into the glaze. Bring to a simmer again, and cook for another minute or so.
To roast the chicken:
Place the chicken breast side down, on a V-rack set inside a roasting pan. Roast the chicken until just golden about 40 minutes. Remove the chicken from the oven, rearrange the chicken to allow it breast side up.
Increase the oven temperature to 450℉ (230℃) F. Pour 1/2 cup water and 2/3 cup broth into the roasting pan. Return the chicken to the oven and continue to roast until the temperature of the chicken thigh reaches 170 F degrees, another 40 minutes.
Brush the chicken evenly with a thick layer of honey glaze, and keep roasting until the glaze is golden-brown, 8 to 10 minutes. Remove the chicken from the oven, and place on a cutting board. Brush the remaining glaze all over the chicken, allow it to rest for about 20 minutes.
To make the sauce:
While the chicken is resting, pour the pan juices and any chicken juices back into the saucepan, spoon the fat away. Add the thyme, bring to a boil, and cook until the sauce is slightly thickened and reduced to 1/2 cup, 8 to 10 minutes. Remove from the heat, add in the remaining vinegar, and stir well.
Serve the cut-out chicken with the warm sauce drizzled over.