Provencal Roasted Chicken with Honey and Thyme

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Great recipe for a taste of springtime; it has a light, delicate flavor with just a hint of sweetness.

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Great recipe The honey and lemon combination is perfect! I use four quail (1 pound each, instead of chicken.

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Delicious! Loved it. I cut up carrots, onions, and celery and used them on the bottom of the pan instead of a rack. Be careful that the honey doesn't burn on the bottom of the pan. I cooked up some fettuccine to go with it. While the chicken was being carved, I stirred the fettuccine into the vegetables and sauce. Yum!

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It was pretty easy to make. I marinaded the chicken a few hours ahead of time and then popped it in the oven. I made it on a day when I was doing a lot of cleaning and home so roasting the chicken in the oven allowed me time to tend to other things around the house. I had a great, tasty meal at the end of a long day.

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Even after "kidnapping" my guests - they thought this dish was amazing! I will do again. And thanks to the reviewer who suggested wine vs. water - a must!

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Loved it! The skin was sweet and crunchy and the inside moist and juicy - I'll definately make it my go to roasted chicken recipe!

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I folllowed the recipe, except I used white wine instead of the water for the sauce. It was so good. I roasted some veggies in the roasting pan and took them out when it was time to saute the sauce.
It was very easy and looking forward to cooking this one for friends and family.

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I dont even have a proper roasting pan/rack and I thought this was easy. The sauce was delicious and the leftovers have been great

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This is the best roast chicken I've ever made! I had a 5.4 lb bird (1.5x cavity filling, coating & sauce. Cooked at 425 breast down for 45 minutes, fliped over and cooked 45 more minutes. Served with oven roasted parsnips, potatoes, carrots and turnips with a simple salad on the side. Wonderfully simple and flavorful. I can't wait to make for company. The leftovers are amazing too.

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I made this recipe tonight for dinner and it was lovely. I admit I did not make the sauce. I also ad-libbed by doubling the honey amount and adding a little butter to the olive oil when basting the chicken before roasting. I used fresh thyme which makes all the difference. I roasted the chicken, breast side up, the whole time cooking time. The chicken turned out very tasty and moist. The kitchen smelled fabulous with the fresh thyme and honey baste, when the chicken rwas roasting. My husband and I thought it was a superb recipe even with my deviations! This is definitely a keeper and I will not hesitate in making this recipe again and again.