Chef Tom Fraker
Roasted Honey Glazed Chicken with Lemon-Sage Butter and Creamer Potatoes
Category
Entree
Servings
6 - 8 servings
Prep Time
40 minutes
Cook Time
30 minutes
Author:
Chef Tom Fraker
Ingredients
-
1/2 stick Unsalted Butter, softened
-
2 teaspoons Lemon Zest
-
2 tablespoons Fresh Sage, finely chopped
-
3 tablespoons Fresh Thyme, finely chopped
-
2 cloves Melissa’s Peeled Garlic, minced
-
1/2 teaspoon Kosher Salt
-
1/2 teaspoon Freshly Ground Pepper
-
1 whole Chicken
-
1/4 cup Tupelo Honey
-
1 1/2 teaspoons Dried Oregano
-
1 1/2 teaspoons Dried Basil
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1 1/2 pounds Melissa’s Crimson & Gold Potatoes, halved
-
2 tablespoons Extra Virgin Olive Oil
-
Kosher Salt and Freshly Ground Pepper, to taste
-
1/2 cup Chicken Stock or Broth
Directions
Preheat the oven to 450ºF.
In a bowl, mix together the butter and the next 6 ingredients to form a paste.
Rinse and dry the chicken. Place it on a rack in a shallow roasting pan. Using your fingers, gently pull the skin away from the flesh to create a pocket. Rub the butter mixture under the skin and then all over the chicken.
In a bowl, toss the potatoes with the olive oil, salt and pepper. Place the potatoes in the pan around the chicken. Pour the stock/broth into the pan.
Roast the chicken for 30 minutes, cover with foil and roast for 20-30 minutes more or until the internal temperature reaches 170ºF. Transfer to a serving platter and enjoy.
Filed in:
Butter,
Chicken,
Creamer Potatoes,
Crimson & Gold Potatoes,
Entree,
Honey Glazed,
Lemon Zest,
Organic Lemons,
Peeled Garlic,
Roasted,
Roasted Honey Glazed Chicken with Lemon-Sage Butter and Creamer Potatoes,
Sage,
Thyme,
Whole Chicken
