Sear-Roasted Chicken with Honey-Vinegar Sauce

Sear-Roasted Chicken with Honey-Vinegar Sauce
Photo by Scott Phillips


  • One 3-½ lb. chicken, rinsed inside and out and patted dry with paper towels, first two wing segments cut off
  • ½ Tbs. cracked black pepper, plus more freshly ground black pepper as needed
  • 2 sprigs fresh thyme
  • ¾ cup dry white wine
  • 1-½ Tbs. honey
  • 2 Tbs. unsalted butter, at room temperature
  • 2 cloves garlic
  • + 5 more ingredients
    • 1 lemon wedge
    • 1 sprig fresh rosemary
    • ½ tsp. kosher salt; more as needed
    • 2 Tbs. extra-virgin olive oil
    • ¾ cup apple-cider vinegar

Line a pan or plate with several paper towels and put the chicken in it. Refrigerate uncovered for 8 to 24 hours, changing the towels as needed so the chicken stays dry. Position a rack in the lower part of the oven and heat the oven to 425°F. Rub the chicken cavity with the salt and cracked bla...

View full recipe at Fine Cooking


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