Roast Chicken with Honey-Raspberry Glaze
  1. 1 5- to 6-pound roasting chicken
  2. salt and pepper
  3. 1 tablespoon chopped fresh thyme
  4. 2 medium red onions, peeled and cut into wedges
  5. 6 tablespoons butter, melted
Ingredients for Glaze
  1. 3/4 cup Sue BeeĀ® Honey
  2. 1 cup fresh cranberries, chopped
  3. 1/4 cup cranberry juice
  4. 1/4 cup rice wine vinegar
  5. 1 tablespoon chopped fresh thyme
Directions for Chicken
  1. Heat oven to 425 F.
  2. Remove giblet pack from chicken cavity, rinse and pat dry with paper towels.
  3. Use kitchen shears to remove wing tips at the first joint.
  4. Salt and pepper interior of chicken and sprinkle with thyme.
  5. Tie legs together with twine; place bird in roasting pan lined with foil.
  6. Add onion wedges around chicken.
  7. Brush chicken exterior with half the melted butter and sprinkle with salt and pepper.
  8. Place in oven on lowest rack; bake 20-25 minutes.
  9. Remove chicken from oven, baste with remaining melted butter.
  10. Continue roasting 10-15 minutes.
  11. Remove chicken from oven and brush with glaze.
  12. Roast additional 35-40 minutes or until juices run clear. Breast or thigh temperature should be 170 F.
Directions for Glaze
  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.
  3. Remove from heat, add thyme and stir well.
Sue Bee Honey