Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Sear-Roasted Chicken with Honey-Vinegar Sauce

Article Image
Scott Phillips

Servings: two to three.

The overnight refrigeration dries out the skin and helps make it crisper, but you can skip it if you want.

Ingredients

  • One 3-1/2 lb. chicken, rinsed inside and out and patted dry with paper towels, first two wing segments cut off
  • 1/2 tsp. kosher salt; more as needed
  • 1/2 Tbs. cracked black pepper, plus more freshly ground black pepper as needed
  • 1 lemon wedge
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 cloves garlic
  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. unsalted butter, at room temperature
  • 3/4 cup apple-cider vinegar
  • 3/4 cup dry white wine
  • 1-1/2 Tbs. honey

Nutritional Information

      Nutritional Sample Size Based on three servings
      Calories (kcal) : 820
      Fat Calories (kcal): 460
      Fat (g): 51
      Saturated Fat (g): 17
      Polyunsaturated Fat (g): 9
      Monounsaturated Fat (g): 23
      Cholesterol (mg): 300
      Sodium (mg): 860
      Carbohydrates (g): 12
      Fiber (g): 1
      Protein (g): 70

Preparation

  • 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 425ºF. Rub the chicken cavity with the salt and cracked black pepper, and stuff it with the lemon, thyme, rosemary, and garlic.
  • Truss the bird by passing a 4-foot string under the drumsticks’ knobs and crossing the string over the knobs to make an X. Pull both ends of the string down toward the tail and then back along the body, pulling tightly across the joint between the drumstick and thigh and toward the back, catching the wing under the string. Pull the string securely under the backbone at the neck. Knot the ends.
  • In a heavy, 12 inch skillet (I like cast iron or copper) or a stainless-steel roasting pan, heat the olive oil over medium heat. Rub the chicken all over with the room-temperature butter and season the skin generously with salt and pepper. When the oil is hot, slip in the chicken, breast side up. Sear until the skin is golden brown, about 5 minutes. Turn the chicken onto one leg and thigh and sear until deep golden brown, about 7 minutes. (Thighs roast more slowly than breasts, so an extra minute of searing helps compensate.) Tilt the bird onto one side of its breast and sear until golden brown. Brown the other leg, thigh, and breast the same way. Set the chicken breast side up.
  • Roast the chicken, basting every 10 minutes with the pan juices, until the thigh meat is 170ºF or the juices run clear, 45 to 50 minutes. If the chicken browns too quickly, lower the oven temperature to 400ºF. Transfer the chicken to a platter and tent with foil while you make the sauce.
  • Tilt the pan so the juices collect in one corner and spoon off the fat that rises to the top, leaving the juices. Heat the pan on medium high and add the vinegar, wine, and honey. Stir and scrape the bottom of the pan and let the liquid reduce to about 1/3 cup, 8 to 10 minutes. Taste and season with salt and pepper.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks