Honey Glazed Roasted Chicken
- 1 whole chicken
- 1 T olive oil
- salt and pepper
- 2 T honey
- 2 T apple cider vinegar
- 1 t herbes de Provence
- root vegetables–I used one onion, 4 medium potatoes, and a generous handful of baby carrots
Preheat the oven to 425 degrees.
Remove the bag of giblets from the chicken, if there is one. Pat the chicken dry with paper towels, tie the drumsticks together, then rub all over with the olive oil. Generously season with salt and pepper inside and out.
Place the chicken on a roasting rack–having a rack enables the air to circulate around the chicken so it cooks more evenly. Toss the peeled vegetables in the bottom of the pan.
Cook the chicken for about 20-30 minutes until it’s starts to get nicely golden, then turn the heat down to 325. Continue to cook for about 45 minutes or an hour longer.
If you have a meat thermometer, the chicken is done when the meat in the deep part of the thigh reaches 165 degrees. Mix the honey, vinegar, and herbes de Provence together in a small bowl.
Brush the glaze over the chicken skin and return to the oven to finish cooking.
Once the chicken reaches 165 degrees, take it out and allow it to rest for 15-20 minutes before slicing.