Orange Honey Chicken
If you haven’t been watching Game Of Thrones, not only are you missing out on an intense battle of wits and mental illness, but also on the delicious treats mentioned throughout. Just prior to heading out for his journey to join the Night’s Watch, Jon Snow enjoyed a feast of Honeyed Chicken. Crispy skin paired with the sweetness of honey is a match fit to take the iron throne. I found a recipe that used a whole chicken and dressed it in a sauce made from honey, mint, apple cider vinegar butter and raisins. Here’s how I made mine.
Orange Honey Chicken
crispy skin coated with honey with a hint of mint and orange
2 Chicken breasts, skin on
7 Cloves Garlic – 5 whole, 2 sliced
5 Red potatoes, cut into cubes
5 Carrots, peeled and cut
1 Onion, peeled and cut into chunks
3 T Butter, divided
Salt and pepper to taste
1/2 C Apple cider vinegar
1/3 C Honey
1 tsp fresh chopped mint leaves
1/8 C Raisins
Zest of one Orange
1 T Orange juice
- Preheat oven to 450
- Cut up the potatoes, onion and carrots into chunks that are about the same size (1/2 inch)
- Put the veggies in a baking dish and pour olive oil, salt and pepper over top
- Zest your orange over top of the veggies, then stir to coat
- Peel the skin back from your chicken breast, but leave it attached
- Cut slits in the meat of the chicken and place the pieces of sliced garlic in the slits
- Rub the chicken on top and under the skin with butter, then olive oil, then salt and pepper
- Place the breasts, skin side up, on top of the veggies
- Place the 5 whole peeled cloves of garlic throughout the veggies
- While the chicken roasts, put the vinegar, raisins honey, orange juice, mint and 1 T butter in a sauce pan
- Bring to a slight boil then simmer until the raisins plump and the sauce reduces
- Take off the heat
- Serve over top of the chicken
Preheat oven to 450 °F
I used the split skin on breasts because, as I’ve mentioned before, using skin on bone in chicken gives you a more moist piece of meat. On top of that, by no means do I need to cook an entire chicken when making dinner for two people.
They didn’t mention side dishes with Jon’s feast, so I paired mine with roasted potatoes, carrots, garlic and onions.
I cut them up into cubes that were approximately the same size and put them in my baking dish first. This way, you have a raised surface to put the chicken on so it doesn’t poach in its own juices, but the veggies get the seasoning from it.
I added in the zest and juice from an orange, because I thought it would pair nicely, and it did. The zest was put in the veggies, and I squeezed the juice into the sauce. If I make this again, which I may, I would probably add in a little more orange, about 1/4 c. White wine and take out some of the apple cider vinegar.
Last time I roasted chicken, my dinner companion said that it was delicious, but he wished the flavors went throughout the chicken. So THIS time, before rubbing the breasts down with butter and oil, I cut some slits in the chicken and pushed some slices of garlic into the meat.
This gave the meat a great, garlicy flavor throughout. I also made sure to tuck the butter up under the skin so it would melt and seep through. Delicious. I love to tuck herbs under the skin of the chicken. It really seasons that crispy skin and makes it irresistible.
Place the chicken on top of the veggies and roast for an hour.
While your chicken roasts, combine the vinegar, honey, orange juice, raisins, mint leaves and 1 T butter in a small sauce pan and allow it to boil. Turn down to a simmer and cook till reduced.
Next time, I’d add cloves. I think cloves would pair nicely with the other flavors. As the sauce was reducing, and during the last 30 minutes of cooking the chicken, I basted the skin of the chicken with some of the sauce and sprinkled a little bit over the veggies.
Take the chicken out, but leave the veggies in for about 15 more minutes while the chicken rests. After the veggies are browned and crispy, take the pan out of the oven and put the food on a plate. Top with the sauce and enjoy.