Friday, April 18, 2014

Roasted Honey-Basil Chicken

I love roasted chicken as a mostly hand-off dinner! You rub the chicken and stick it in the oven. It's perfect for a Friday night when you have board games to play or a movie to watch.

Roasted Honey-Basil Chicken
inspired by Laurey Masterton's The Fresh Honey Cookbook: 84 Recipes from a Beekeeper's Kitchen

1/4 t fresh ground pepper
1 T sea salt
1/4 C fresh basil leaves, chopped
3 sprigs of thyme, de-stemmed and chopped
1 chicken, cut into pieces
2 T vinegar (I used a champagne-mimosa vinegar)
2 T local honey (I used some eucalyptus-wildflower honey from my High Ground Organics CSA)

In a bowl, combine the first four ingredients and rub both sides of the chicken with equal amounts of the mixture. Drizzle each side with 1 T vinegar. Preheat the oven to 375 degrees F. Cover your baking dish with foil and roast for an hour. Turn up the heat to 450 degrees. Drizzle with honey and return to the oven, uncovered, for 10 minutes. The chicken should be crisped and golden. Serve hot.

We had this with Bison Brewing's Saison de Wench (my tasting notes: here).

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