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Provencal Roasted Chicken with Honey and Thyme Recipe

Provencal Roasted Chicken with Honey and Thyme

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

Showing 11-20 of 28

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  • on October 15, 2008

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    Have made it quite a few times and love it more each time we have it!!

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  • on June 28, 2008

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    Waste of thyme by using it to brush the bird, better to chop and implement it onto the bird prior to cooking.

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  • on February 25, 2008

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    This meal came out fantastic, my two little girls who usually hate everything loved it once they tried it. We did it in a roasting pan and put in halved potatoes, onions and garlic in the bottom of the pan, Everything can out delicious!

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  • on May 16, 2007

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    This turns out great everytime.

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  • on February 05, 2007

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    I have made this several times and I love it more every time. The method of cooking the chicken is the absolute best way to roast a chicken in the oven. I have used this method now with my other whole roast chicken recipes and it works beautifully, giving even cooking and crispy skin. I always use more honey than the recipe calls for and make more of the sauce and baste it a couple of times during cooking. Everyone I have made this for loves it!

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  • on January 18, 2007

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    It was good, but really created a mess in the oven.

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  • on January 02, 2007

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    So easy and SO GOOD! This turned out great and was super juicy!

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  • on December 18, 2006

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    The chicken was moist and had great flavor. Personally I preferred more lemon in the gravy, so I added extra juice.

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  • on November 13, 2006

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    I used all dried herbs (instead of a combo of dried and fresh, and it still turned out great. I also stuck some lemon peel in the cavity, which complimented the sweetness well.

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  • on September 04, 2006

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    Moist and tender, good flavor. Sauce definitely needs to be strained before serving.

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