Honey Glazed Chicken with Garlic Confit
This simple roast chicken meal is made with chicken pieces that are basted with honey and balsamic vinegar, and then roasted in garlic confit with lemon slices. It's perfect for entertaining or special occasion meals.
Ingredients
For the garlic confit
- 20 cloves garlic, peeled
- 1 lemon, very thinly sliced and seeds removed
- 5 to 6 sprigs fresh thyme
- 1/2 cup extra-virgin olive oil
For the honey glazed chicken
- One (3-pound) whole chicken, cut into 8 pieces, skin on and bone in, trimmed of excess skin and fat
- Kosher salt and freshly ground black pepper
- 1/4 cup balsamic vinegar
- 4 teaspoons honey
Instructions
Make the garlic confit
- Preheat oven to 325ºF (160°C).
- In a baking dish large enough to hold the chicken in a single layer, combine the garlic, lemon, and thyme. Pour in the olive oil and bake, uncovered, until the garlic has softened, about 35 minutes. Set aside for 10 minutes to cool slightly.
Make the honey glazed chicken
- Increase the oven temperature to 375ºF (190°C).
- Generously season the chicken with salt and pepper. Using your hands, rub the vinegar and honey over the chicken.
- Using a wooden spoon, move the garlic mixture to the sides of the baking dish to create a space in the center. Add the chicken to the center of the dish and spoon the garlic mixture on top.
- Cover the baking dish with an ovenproof lid or aluminum foil. Bake for 40 minutes. Uncover the dish and bake until the chicken is cooked through to an internal temperature of 165°F (74°C), 10 to 20 minutes more.
- Discard thyme and serve.
Nutrition
Serving: 1serving | Calories: 536kcal | Carbohydrates: 15g | Protein: 22g | Fat: 44g | Saturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 84mg | Fiber: 1g | Sugar: 9g