Roast Chicken with Honey-Thyme Pan Sauce

Roast Chicken with Honey-Thyme Pan Sauce
Photo by Scott Phillips


  • 4 medium ribs celery, chopped
  • 6 small shallots, sliced
  • ½ cup red-wine vinegar
  • ½ cup olive oil
  • 1 medium onion, chopped
  • 1/3 cup fresh thyme leaves
  • Freshly ground black pepper
  • + 3 more ingredients
    • 1 Tbs. honey
    • One 3- to 4-lb. chicken
    • 3 Tbs. kosher salt

Combine the shallots and vinegar in a bowl, cover, and refrigerate for at least a day and up to three days. (If you don't have time to do this step, just add the shallots to the roasting pan when you add the vinegar.) Combine the thyme and olive oil in a blender and process until the thyme is co...

View full recipe at Fine Cooking


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