Saturday, February 22, 2014

Roasted Chicken with Fresh Herbs

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

2 t fresh ginger, minced
1/4 t fresh ground Indian long pepper
1 T sea salt
1 sprig of rosemary, de-stemmed and chopped
1/4 t dried sage, crushed
3 sprigs of thyme, de-stemmed and chopped
pinch of ground sumac
1/4 t dried, ground Thai dragon pepper
1 chicken, cut into pieces
2 T champagne vinegar
2 T local pine honey

In a bowl, combine the first eight ingredients and rub both sides of the chicken with equal amounts of the mixture. Drizzle each side with 1 T champagne 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.

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