A honey and tarragon chicken, full of late fall flavors, roasted until golden brown.
Ingredients
8 bone-in chicken thighs
4 tablespoons of light amber honey (fruit or floral, for example)
4 tablespoons fresh tarragon, roughly chopped
2 tablespoons olive oil
salt
pepper
Instructions
Preheat oven to 375F. Pat chicken dry, rub with olive oil, then season generously with salt and pepper.
Place chicken pieces snugly in a roasting pan. Make a mixture with the honey and tarragon and spread it on top of the chicken (I like to just use my hands, but a small spatula works well here too). You may want to dilute the honey with about a teaspoon of hot water to make the mixture a little easier to spread.
Roast the chicken for 35-45 minutes until golden-brown - you may get a lot more browning than you're used to because of the honey! Serve immediately.
Recipe by Saffron and Honey at https://saffronandhoney.com/simple-suppers-honey-and-tarragon-chicken/