Thyme chicken
Instead of one pot, we present to you the next best option: one sheet! Easy(kind of) dinner for a Friday night.
Ingredients:
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2 whole chickens
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4 teaspoons kosher salt
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½ cup plus 2 tablespoons honey
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½ cup olive oil
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½ cup fresh lemon juice
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2 teaspoons freshly ground black pepper
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2 teaspoons ground cinnamon
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1 teaspoon ground cumin
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¼ teaspoon cayenne pepper
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2 pounds carrots
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1 large red onion
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12 garlic cloves peeled
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8oz dried apricots
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8oz dried prunes
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20 sprigs of thyme
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1 ½ cups dry white wine
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½ cup water
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Parsley
Instructions:
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Preheat the oven to 400 degrees F.
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Season chicken with 2 teaspoons of salt.
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Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne and remaining salt together in a small bowl. Add everything else but the wine and water and combine.
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Divide everything but chicken onto 2 baking sheets.
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Stir wine and water together and pour half onto each sheet.
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Cover sheets tightly with foil. Roast 15 minutes then remove from the oven.
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Remove the foil and continue to roast until chicken is golden brown and registers 165 degrees F.
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Transfer chicken to a serving platter and pour pan juice over.
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Serve hot