Ingredients
- 1 (3 to 3 1/2-pound) whole chicken, rinsed and patted dry
- 1 tablespoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 6 tablespoons honey
- 1 lemon, zested
- 1 tablespoon lemon juice
- 1 tablespoon room temperature unsalted butter
- 1 tablespoon fresh thyme leaves
- Mashed Sweet Potatoes, recipe follows
Directions
Preheat the oven to 400 degrees F. Arrange a rack inside a large roasting pan and set aside.
Season the chicken both inside and out with the kosher salt and black pepper.
In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey mixture over the chicken, as well as sprinkling half the thyme over the chicken and return the chicken to the oven. Continue to cook another 30 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F. Remove the chicken from the oven and brush the remaining honey blend and sprinkle the remainder of the thyme over the chicken.
Remove the chicken from the oven and transfer to a platter or cutting board to rest for 10 minutes before carving.
To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top. Drizzle the chicken with any remaining pan juices and serve immediately with the sweet potatoes.
Mashed Sweet Potatoes:
- 2 pounds sweet potatoes
- 1/2 cup heavy cream
- 3 tablespoons light brown sugar
- 3 tablespoons butter
- 2 tablespoons cane or maple syrup
- Pinch salt and pepper
- 1 teaspoon fresh thyme leaves, optional
Preheat the oven to 350 degrees F.
Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle.
Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper, and thyme, if using and mix, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve.
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By merileeb
Comanche TX
on April 29, 2013
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Fabulous! I like to cook with boneless skinless chicken so I used the honey mixture as a marinade. I used half to the honey recipe in a baggie with the chicken, and saved the other half. Then I barbecued the chicken and use the remaining honey mixture basting the chicken while grilling.
The mashed sweet potatoes where so good, that there wasn't any left for leftovers. (We like them sweeter so I doubled the brown sugar and maple syrup.
You won't be disappointed by this recipe
By charl_huntress
Huntington Beac...
on January 09, 2013
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This is delicious. My boyfriend and I loved this. He particularly loved the mashed sweet potatoes. The chicken was very easy and I've made this with and without the sweet potatoes several times. I always make a bit more of the honey mixture because I want the entire chicken coated. The recipe makes just enough, but if you have a heavy hand like I do then you may want to make just a bit more.
By thechadandhope
on October 09, 2012
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This was great, although I made a few changes that I think made it easier/better, no offense Emeril. I added 4 cloves of garlic, shoved 2 of them with the butter under the skin. I stuffed the cavity with the lemon (after zesting and squeezing some of the juice, sliced, garlic and thyme. I squirted honey over the top, and added a cup of chicken broth, all before putting it in the oven. I basted it a few times throughout and also baked the sweet potatoes simultaneously. When the chicken was done I poured all the liquid into a pan, added an 1/8c sugar and simmered until syrupy. I just added a bit of cream to the sweet potato, and poured the sweet sauce over it all, perfection!!!
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