Honey Mustard Glazed Chicken (also amazing on a bone-in ham)

 

 

 

 

 

 

 

Warning – not for the waistline cautious. 

There is nothing better (in my opinion) than a roasted chicken.  Some say chocolate.  Some say endurance based adrenaline and endorphin inducing activities.  As a personal trainer I can do those things every day.  But it’s not every day you get to eat a delicious homemade roasted chicken.

This recipe comes from a brief excerpt in an episode of Fresh with Anna Olson.  She mentioned the recipe quickly as the chicken was not the star of the show, but I knew this would be a hit and started searching the interwebs for the recipe immediately.  Now, it’s time to give this baby an opportunity to shine! 

Sometimes the best recipes are the ones that are kept simple.  Basic ingredients with no fancy cooking talents needed – in other words, ANYONE can make this recipe.  Perhaps, even my brother?

 

Ingredients:

  • 1 – 3.5 lb Chicken
  • 2 Tbsp olive oil
  • salt + pepper
  • 2 tsp dried thyme
  • 1/2 c honey
  • 1/2 c coarse grain mustard
  • 1 small onion

Directions:

  1. Preheat oven 325′
  2. Place chicken in roasting pan, drizzle with olive oil, season with s+p and toss your thyme inside the bird.  Cover with foil or lid and roast 20 min.
  3. Uncover and continue roasting 1.5 hours
  4. While the bird is doing its thing – take your onion: peel it, roughly chop it and throw it in a blender (don’t worry, you won’t get arrested).  Wisk your tear-jerker puree in a bowl with your honey and mustard.  During the final 45 min countdown for your bird, spoon over your glaze every 10-15 min.  Be generous!  You will feel very fulfilled!
  5. Once your bird has escaped and reached an internal temp of 170’f, let it hang out a bit and rest – it’s been working pretty hard to be awesome, it deserves it!   Place your roasted goddess on a carving board and remove all meat from bone (you may reserve your bones for making homemade stock). 
  6. Serve it up – but don’t forget to use the drippings and any remaining glaze as your gravy – you will not be disappointed!

If you want to make this recipe with a ham – and trust me, you do – just omit the olive oil and thyme and cook according to weight.  Timing for the glaze still applies within the final 45 min window.

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