Every once in a while a recipe comes together and you just know that it’s going to be an instant classic. One of those recipes that 10 or 15 years from now when the kids come back home for the summer or holiday breaks, they will ask for. This is one of those recipes. The juiciness of the chicken, the color of the herbs, and the aroma of the honey balsamic glaze create a sensory experience like no other. I am very excited to bring this recipe to y’all today!
The glue that holds this dish together (figuratively and literally!) is the honey balsamic glaze. Balsamic vinegar by nature has a very acidic taste. The best way to balance that out is with a sweet ingredient with a similar texture and consistency. That’s what makes Pure Southern Honey such a perfect fit.
Baking anything with Pure Southern Honey alters the texture and taste of anything it’s paired with. In this case, the heat of the oven causes the glaze to crisp and caramelize. This gives the chicken a little bit of crunch and a whole lot of flavor!
Meal preparation is a pain for some people, including myself. You know what’s more of a pain? Misreading a direction and spoiling the whole dish! I have started to train myself to pre-portion my ingredients to make sure I have the right amount before I start cooking. It’s all fun and games until you read TEAspoon as TABLEspoon in the heat of the moment and turn a supporting ingredient into an overpowering flavor!
Anytime you are working with honey, you are gonna get sticky. Take it from me! No matter how hard you try, someone or something is going to be a sweet syrupy mess. This meal is such a favorite of my boys that they sometimes forego the fork and knife and dig into the chicken with their bare hands. Be sure to have extra napkins on the table. You will thank me for it!
One thing that might feel like common sense to some but others may have not realized, is the importance of putting the meat in the pan before seasoning it. Whatever seasonings you add before placing the meat in the baking dish is left on the cutting board and cant mingle with the natural drippings of the entree. I sometimes use the drippings in gravies, broths, or as a dipping sauce just as is! Save yourself time and add more flavor to your meals with almost no extra effort!
Char on your meat is not always an indication that it is cooked all the way through, especially in recipes like this! The Pure Southern Honey glaze is almost guaranteed to blacken before the meat is fully cooked. I like to keep a meat thermometer close to be positive that the main course is safe to eat.
- 1 Whole chicken
- Half a cup of Pure Southern Honey
- A quarter cup of balsamic vinegar
- One Tablespoon Thyme
- One Tablespoon of rosemary
- Two teaspoons of lavender
We start the recipe with everyone’s (not so) favorite part, meal prep! Start out by preheating the oven to 400 degrees so that it can warm up while you get everything else ready. I like to measure out all my ingredients and put them into their own small bowls or dishes to make for easy organization. Once that’s done, grab your chicken and cut it into fourths. By this time the oven should be ready to go. Before I bake it, I like to dust the chicken with some salt and pepper to create the foundation for the dishes’ flavor. Now place your chicken in a rimmed oven-safe sheet, and place it in the oven. Set a timer for 20 minutes. While that’s cooking, pour the balsamic vinegar and Pure Southern Honey into a small saucepan on low to medium heat. We want to get it warm enough to create a glaze, not to cook it. Once the timer goes off, carefully pull the chicken out of the oven and baste it with the contents of the saucepan. Sprinkle about half of each of the dried ingredients on the meat, and place it back in the oven for another 15 minutes (or until the chicken’s internal temperature reaches 165 degrees). When the chicken is finished, pull it out of the oven, put the rest of the dried spices on it, and cover with foil. Let it sit for a few minutes to cool and set, then dig in!