Honey Herb Roasted Chicken
Mmmmm roasted chicken. Good old comfort cooking. I love the simplicity of cooking this pretty little bird. You can pair this up with any kind of sides you like. Today I wanted to go with something really really easy, so I went with potatoes and carrots. All toss in together with the chicken in a roasting dish.
I used 4 different types of fresh herb, Parsley, Basil, Rosemary and Oregano. After cleaning the chicken, season it with salt, pepper and about a teaspoon of smoke paprika. Use that to rub the chicken. Then sear the chicken, skin side down on a hot skillet until nice and golden brown. Place the chicken in a roasting dish with the potatoes and carrots. Then mix all the fresh herbs with a tablespoon of extra virgin olive oil and brush it on the chicken.
Pour in ½ cup of chicken stock and ¼ cup of white wine. Then cover it with aluminum foil and bake in a preheated oven at 375 degrees F for 1 hour.
Mix together 2 tablespoon of apricot jam, a tablespoon of honey and a juice of a whole lemon. Remove foil after an hour and brush the chicken with the jam-honey mixture.
Return to bake in the oven uncovered for further 20 minutes till the skin is nicely brown. Serve with your choice of sides.