Name: Honey Roast Chicken
Total time: 2 h
Ingredients: 1 tablespoon table salt; 2 teaspoons pepper; 1 teaspoon paprika; 2 whole chickens (3 1/2 to 4 pounds each), giblets discarded; 1 teaspoon cornstarch; 1 cup plus 1 tablespoon water; 1/2 cup honey; 5 tablespoons cider vinegar; 1 cup low-sodium chicken broth; 1 teaspoon minced fresh thyme; 2 tablespoons unsalted butter , cut into pieces and chilled

Why This Recipe Works

To ensure our Honey Roast Chicken recipe was nicely seasoned through and through, we rubbed both the skin and meat with a mixture of salt, pepper, and paprika. We waited until the chicken was almost done before coating it with a honey–cider vinegar glaze. That kept the skin crisp, but didn’t have time to burn. Unfortunately, our glaze kept dripping onto our roasting pan, where it sizzled and burned. We avoided this by adding water and chicken broth to the pan, which later served as the base for a flavorful sauce.

Instructions

PREP CHICKEN Adjust oven rack to middle position and heat oven to 375 degrees. Combine salt, pepper, and paprika in small bowl. Pat chickens dry with paper towels. Following photo 1, rub mixture under skin and over outside of each chicken. Tuck wings behind back, and tie legs together with kitchen twine.

MAKE GLAZE Stir cornstarch and 1 tablespoon water together in bowl until no lumps remain; set aside. Bring honey and 4 tablespoons vinegar to simmer in saucepan over medium-high heat. Cook, stirring occasionally, until reduced to ½ cup, 3 to 5 minutes. Slowly whisk cornstarch mixture into glaze. Return to simmer and cook 1 minute.

ROAST CHICKEN Arrange chickens, breast side down, on V-rack set inside roasting pan. Roast until just golden, about 35 minutes. Remove chickens from oven and, using wad of paper towels, flip breast side up. Raise oven temperature to 450 degrees. Pour 1 cup water and broth into roasting pan. Return chickens to oven and roast until thigh meat registers 165 to 170 degrees, 30 to 40 minutes. Brush chickens evenly with thick layer of glaze, and continue to roast until glaze is golden brown, about 10 minutes. Transfer chickens to cutting board, brush with remaining glaze, and let rest 15 minutes.

MAKE SAUCE Meanwhile, pour pan juices and any accumulated chicken juices into saucepan; skim fat. Stir in thyme, bring to simmer, and cook until sauce is slightly thickened and reduced to 1 cup, about 10 minutes. Off heat, whisk in butter and remaining vinegar. Season with salt and pepper. Carve chickens and serve, passing sauce at table.