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Roast Chicken With Thyme and Honey

Time 55 minutes
Yields Serves 6
Roast Chicken With Thyme and Honey
(Evan Sung / Phaidon)
1

Heat the oven to 475 degrees.

2

Scatter the parsnips, carrots, onions, garlic and thyme sprigs in the bottom of a large roasting pan or baking dish. Drizzle the vegetables with 2 tablespoons of the oil and sprinkle generously with salt and pepper.

3

Lay the chicken pieces on top of the vegetables. Drizzle the remaining 2 tablespoons oil over the chicken, rubbing it in to coat all sides, then sprinkle with salt and pepper. Roast for 25 minutes.

4

Meanwhile, in a small bowl, whisk together the lemon juice, honey and chopped thyme until combined.

5

Reduce the oven temperature to 400 degrees. Brush the chicken evenly with the lemon-honey mixture, then continue cooking until the skin is browned, the juices run clear, and an instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees, 25 to 30 minutes longer. Let rest for 10 to 15 minutes before serving.


Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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