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

Roast Chicken with Honey-Thyme Vinaigrette

Make everyday chicken something special

Fine Cooking Issue 02
View PDF
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Vinaigrettes aren’t just for salads; they deliver loads of flavor to food without requiring time-consuming stocks and lots of other ingredients, writes chef Sarah Stegner. The chicken recipe she shares in this quick article is brushed with thyme oil and roasted on a bed of vegetables. Once it’s cooked, you blend the pan juices with vinegar and oil and just a few other seasonings for a simple, tasty meal. Don’t let thyme oil throw you; she shares how to make it and, for those less familiar with roasting chickens, information on doing so. Menu suggestions are included.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.