About the Recipe
One of our favourite family dinners is roast chicken. This recipe is delicious, and the pan sauce with local BC honey and herbs is guaranteed to make it a favourite for your family as well. Ingredients: Serves 4-6
Ingredients
1 whole BC chicken
1 tbsp extra virgin olive oil
½ tbsp salt
½ tbsp cracked black pepper
¼ cup butter
5 tbsp Honey Bee Zen Fireweed honey
1 tbsp shallots, diced fine
3 cloves garlic, rough chopped
1 whole shallot, cut in half
2 x ½ lemon, or lime or an orange (all citrus will add a great flavour and depending on what you choose to use it will be unique tasty
¼ cup fresh chopped herbs (chives, thyme, sage, rosemary, italian parsley)
Did you know that Honey Bee Zen rigorously protects the purity of their honey; they regularly send samples in for floral fingerprinting by Canadian honey authentication programs. These programs can identify specific forages and pollens. This process also identifies honeys that have been adulterated with other sugars. It is no surprise that their honeys pass with flying colours. Amanda and Jeff’s pathway to success as beekeepers is to always remember it is their bees who are the most important employees. In other words, taking care of the bees comes first. That’s the Honey Bee Zen way. Chef Ned
Preparation
Preheat your oven to 400 degrees. Rub the chicken with olive oil and season with salt - Add the citrus, shallot and garlic in the baking dish or inside the chicken - Roast the chicken in a baking dish for 1 hour until the juices run clear
Remove the chicken from the oven and let cool.
In a fry pan, saute the butter and the diced shallots for 1-2 minutes until the butter browns just a touch, add the juice of ½ a lemon, the honey, the black pepper and the herbs - Cut up the chicken, breasts and legs. Serve the chicken with mashed potatoes, quinoa, brown rice, or barley and your favourite seasonal vegetable or salad. Pour the sauce over the chicken, be liberal with the sauce.