["Honey Cider And Thyme Pot Roast Chicken | Recipes

Ingredients
Method

Ingredients

- 1 Tbs Rowse Honey
- 5 sprigs Fresh thyme
- 50 g Butter (softened)
- 2 Kg Whole chicken
- 12 Shallots (peeled and halved)
- 500 g Carrots (trimmed and halved if large)
- 3 stalks Celery (quartered)
- 2 fresh Bay leaves
- 1 whole bulb Garlic (halved horizontally)
- 750 ml Dry cider

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 note 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 note: Prepare the chicken and vegetables, then transfer to the casserole up to a day ahead. Keep covered in the fridge. Bring up to room temperature, pour in the cider and complete the recipe.

Comments & Ratings

More Rowse recipes

	1 Tbs	Rowse Honey
	5 sprigs	Fresh Thyme
	50 g	Butter (softened)
	2 Kg	Whole Chicken
	12	Shallots (peeled and halved)
	500 g	Carrots (trimmed and halved if large)
	3 stalks	Celery (quartered)
	2 fresh	Bay Leaves
	1 whole bulb	Garlic (halved horizontally)
	750 ml	Dry Cider

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Honey Cider and Thyme Pot Roast Chicken

Ingredients

Method

1

2

3

4

Comments & Ratings