I have been testing this recipe with a few different honeys, and I have to say it tastes particularly good with a fruity variety, like a blueberry honey, but is also great with something subtly floral like wildflower honey.
A big thing to NOTE: if you have ever cooked or baked with honey before, you know that it makes everything brown a lot faster. That is okay and it is delicious! Do not be afraid of that color. Color equals flavor in this case and often so, in general, I find, especially with meat and poultry.
We had an abundance of tarragon this season in my little outdoor herb garden, and I have loved using it in everything! If you are looking for ideas for other dishes that use tarragon, you can find some here and here (I love that chili-tarragon butter)!
- 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
- 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.
The color is amazing, right? Almost reminds me of the char from a really great barbecue. I love cold roast chicken sometimes, but this is best served hot!