Honey Cider and Thyme Pot Roast Chicken

This roast chicken is coated in sweet honey butter and then cooked in vegetables and cider. It’s sweet, sticky and gloriously good. A wonderful roast chicken dinner recipe.

by Delicious
Serves
4
Course
Main
Prep. Time
15 Mins
Cook Time
1 Hrs 20 Mins
  • Ingredients
  • Method

Ingredients

Method

1

Heat the oven to 200°C/180°C fan/gas 6. Remove the leaves from half the thyme sprigs and chop finely (you’ll need about 1 tablespoon). Combine the butter and chopped thyme leaves in a bowl and season with salt and black pepper. Carefully slide your hand up between the skin of the chicken and the breast as far as you can, then push half the butter inside the pocket, smoothing it over the chicken with your hands.

2

Put the shallots, carrots, celery, bay leaves, remaining thyme sprigs and garlic in the casserole. Set the chicken on top (see Make Ahead below). Pour in the cider, bring to the boil, then cover the casserole, transfer to the oven and cook for 1 hour. Beat the honey into the remaining thyme butter and set aside.

3

After 1 hour, remove the casserole from the oven and spread the honey butter over the chicken breast. Return the casserole to the oven and roast, uncovered, for a further 15-20 minutes or until the skin is golden and the chicken is cooked through. Pierce the thickest part of the bird, where the breast meets the thigh, to check the juices are running clear (or use a digital probe thermometer to check when the bird reaches 72°C). Rest for 15 minutes before carving.

4

(Make Ahead) After 1 hour, remove the casserole from the oven and spread the honey butter over the chicken breast. Return the casserole to the oven and roast, uncovered, for a further 15-20 minutes or until the skin is golden and the chicken is cooked through. Pierce the thickest part of the bird, where the breast meets the thigh, to check the juices are running clear (or use a digital probe thermometer to check when the bird reaches 72°C). Rest for 15 minutes before carving.

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