Provençal Roasted Chicken with Honey & Thyme

Despite how the NY football teams are doing on this cold day, it is a great day to put a roast chicken in the oven while cheering on your team. Provencal Roast Chicken with Honey and Thyme is deliciously moist with the wonderful flavors of the Provence. Serve with mashed potatoes and creamed spinach; enjoy this scrumptious meal while you cheer on your team! 

                                                      Provençal Roasted Chicken
                                                            with Honey & Thyme
                                                                    adapted from
                                                           food network kitchen
                                                                      cookbook 

Chicken
1 3 to 4 pound chicken, excess
   fat trimmed and giblets removed
Kosher salt and freshly ground
   black pepper
1 shallot sliced
1 bunch fresh thyme
Zest from 1 lemon, peeled in large
   strips
3 tablespoons extra-virgin olive oil
1 tablespoon honey

Sauce
3 tablespoons water
1 tablespoon freshly squeezed lemon
   juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 tablespoons minced shallots
2 teaspoons chopped fresh thyme
1/4 teaspoon Kosher salt
freshly ground black pepper

1. For the chicken: Preheat the oven to 425 degrees F. Season the chicken cavity with salt and pepper to taste. Stuff the chicken cavity with the shallot, half the thyme, and lemon zest. Set a v-rack or regular rack in a roasting pan and brush with a bit of the olive oil. Whisk the honey and remaining oil in a small bowl. Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture. Set the thyme aside, you'll use it later as a basting brush. Season bird with salt and pepper.

2. Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Place the chicken breast side down on the rack and roast until the back is golden brown, 35 to 40 minutes. Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and open up the legs a bit. Baste the chicken with the pan drippings, using the thyme sprigs as a brush. Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F, 20 to 25 minutes more. Transfer the chicken to a carving board and let it rest for 10 minutes before carving.

3. For the sauce: Remove the rack from the roasting pan. Put the pan over medium-high heat, add water, and stir with a wooden spoon to release the brown bits that cling to the pan. Strain the pan drippings into a small bowl and spoon off the fat. Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt, and pepper to taste. Carve the chicken and serve drizzled with sauce.

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