Roast Chicken With Honey-Raspberry Glaze

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    1 5- to 6-pound roasting chicken

    salt and pepper

    1 tablespoon chopped fresh thyme

    2 medium red onions, peeled and cut into wedges

    6 tablespoons butter, melted



    1. Heat oven to 425 F. Remove giblet pack from chicken cavity, rinse and pat dry with paper towels. Use kitchen shears to remove wing tips at the first joint. Salt and pepper interior of chicken and sprinkle with thyme.

    2. Tie legs together with twine. Place bird in roasting pan lined with foil.

    3. Add onion wedges around chicken. Brush chicken exterior with half the melted butter and sprinkle with salt and pepper. Place in oven on lowest rack. Bake 20-25 minutes.

    4. Remove chicken from oven, baste with remaining melted butter. Continue roasting 10-15 minutes. This is a good time to prepare the glaze.




    3/4 cup Sue Bee® Honey

    1 cup fresh cranberries, chopped

    1/4 cup cranberry juice

    1/4 cup rice wine vinegar

    1 tablespoon chopped fresh thyme



    1. In small sauce pan combine Sue Bee Honey, chopped cranberries, juice and vinegar and bring to a boil over high heat.

    2. Reduce heat and simmer until cranberry pieces are soft and sauce forms. Remove from heat, add thyme and stir well.

    3. Remove chicken from oven and brush with glaze. Roast additional 35-40 minutes or until juices run clear. Breast or thigh temperature should be 170 F.

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