Best 8 Roasted Chicken With Thyme And Honey Cream Recipes

PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME

Steps:

• Preheat the oven to 425 degrees F.
• For the chicken: Season the chicken cavity with salt and pepper, to taste. Stuff the chicken cavity with the shallot, half the thyme, and lemon zest. Set a v-rack or regular rack in a roasting pan, and brush chicken with a bit of the olive oil. Whisk the honey and remaining oil in a small bowl. Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture. Season bird with salt and pepper, to taste.
• Tuck the wings under the back, cross the legs, and tie them with kitchen string. Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes. Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and open up the legs a bit. Baste the chicken with the pan drippings, using the thyme sprigs as a brush. Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F., 20 to 25 minutes more. Transfer the chicken to a carving board, and let it rest 10 minutes before carving.
• For the sauce: Remove the rack from the roasting pan. Put the pan over medium-high heat, add the water, and stir with a wooden spoon to release the brown bits that cling to the pan. Strain the pan drippings into a small bowl and spoon off the fat. Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt, and pepper to taste. Carve the chicken and serve drizzled with the sauce.

ROASTED CHICKEN WITH THYME AND HONEY CREAM

Steps:

• Preheat oven to 375°F (190°C).
• Sprinkle chicken breasts with half each of the salt, pepper and thyme.
• In a skillet, melt butter over medium-high heat.
• In batches as necessary, brown chicken breasts, skin side down, for 2 to 3 minutes.
• Turn and brown other side for 2 to 3 minutes.
• Transfer to baking dish skin side up and set skillet aside, reserving any butter and brown bits.
• Roast chicken in oven for about 35 minutes or until well browned.
• Meanwhile, return skillet to medium heat and heat for 30 seconds.
• Add onion and remaining salt, pepper and thyme and cook, stirring constantly, for about 3 minutes or until onion is softened.
• Add wine and bring to a boil, scraping up any brown bits stuck to pan.
• Stir in cream and honey and boil gently, stirring often, for about 5 minutes or until sauce is thickened.
• Pour sauce over chicken in dish and roast for about 10 minutes longer or until chicken is no longer pink inside and sauce is bubbling.

PAN-SEARED CHICKEN WITH THYME

Steps:

• Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
• Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
• In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
• Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
• Spoon sauce over chicken before serving.

HONEY & THYME ROASTED CHICKEN

Steps:

• 1. Preheat oven 375 degrees. Place a V rack in the roasting pan. Season the chicken cavity with salt and pepper. Stuff the cavity with the shallot, thyme, and lemon zest. Cross the legs and secure with butchers twin. Whisk the honey with the olive oil. Brush the honey olive oil over the chickens skin.
• 2. Pour the chicken broth and white wine in the roasting pan. Place the chicken breast side down and roast until the back is golden brown about 40 minutes. Turn the chicken breast side up and roast until breast is a golden brown and inside temp is 170 degrees. If the skin gets to brown place foil over the chicken. If the pan drippings start to evaporate just add a little water.
• 3. Remove chicken from the oven and place on cutting board. Tent with foil and let rest while making sauce.
• 4. For the sauce: Strain the pan drippings in a saucepan. Place the pan over med. high heat and bring to a boil. let reduce to about half. Place there sauce in a bowl and add the remaining ingredients in and season to taste. Serve drizzled over chicken pieces

ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY

Steps:

• Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
• Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
• Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
• Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
• To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.

CREAMY CHICKEN AND THYME

Steps:

• Place chicken breasts in a large nonstick skillet. Add 1/2 cup of broth. Cover and simmer until juices run clear, 10-12 minutes, turning once. Remove chicken from pan; keep warm. Add remaining broth to skillet and bring to a boil; reduce heat to low., In a small bowl, combine the flour and sour cream. Whisk into pan. Stir in the parsley, salt, dill weed, thyme, onion salt and pepper. Simmer, uncovered, until slightly thickened, about 5 minutes. If desired, serve with hot cooked noodles. ,

HONEY THYME GRILLED CHICKEN

Steps:

• In a small bowl, whisk oil, honey and garlic until blended. Sprinkle drumsticks with seasonings., Lightly oil grill rack with cooking oil. Grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°, turning occasionally and brushing generously with honey mixture during the last 5 minutes.

HONEY, VANILLA, AND THYME ROASTED CHICKEN

Steps:

• Pre-heat oven to gas mark 6/400F/200°C.
• Pick the thyme leaves off and discard the stalks and finely chop the leaves.
• In a bowl, put the knob of butter and add half of the chopped thyme and the grated garlic and give it all a good mix.
• Lift the skin of the chicken with your fingers and push the herbed butter underneath the skin (you need to be very gentle as to not tear the skin).
• Season the chicken well inside and out.
• Slightly warm the honey in another bowl.
• Split the vanilla pod lengthways and scrape the inside with the back of a knife and mix into the warmed honey.
• Add the remaining chopped thyme into the honey mixture.
• Place the chicken into a roasting tray and pour the honey mixture all over the chicken and pour 100ml of chicken stock into the tray.
• For the roast vegetables, peel the swede, parsnips and carrots and cut into equal sized chunks.
• Peel the onion and cut into wedges.
• Pick the rosemary leaves and roughly chop them.
• Toss all the vegetables in a little oil, add in the rosemary and season it well and place them in another roasting tray.
• Cook the chicken in the centre shelf and the vegetables in the bottom shelf.
• The vegetables will take about 30-35 minutes to cook (but the tray needs to be shaken and vegetables turned over every 15 minutes but be careful not to break them).
• The chicken will take about 1 hour to cook, basting it with the juices every 15 minutes as well.
• Meanwhile, to make the mash, peel the potatoes and chop them into large chunks and boil them in seasoned water until soft.
• Mash the potatoes and add the butter and season it well.
• Pass it through a sieve to get rid of any lumps and cover to keep warm.
• Once the chicken is ready, remove from the tray and transfer onto a serving dish. Cover the chicken with foil and let it rest for 20 minutes.
• Using a spoon, skim off the excess fat from the juices in the roasting tin and then add the remaining stock to the tray, scrape and mix with the juices.
• Pour the juices into a saucepan and bring it to boil for about 5 minutes.
• Whip the cream lightly.
• Add 2tbsp of the whipped cream into gravy in the saucepan and when it has warmed through remove from heat.
• Strain the gravy into a serving jug.
• Add the remaining cream to the mashed potatoes and mix in thoroughly. Re-heat if necessary in a pan or in the microwave.
• Transfer the roast vegetables into a serving dish.
• Serve all together and carve at the table.