Game of Thrones: Honeyed Chicken and Roasted Onions
There was still half a honeyed chicken in the center of the table. Jon reached out to tear off a leg, then had a better idea. He knifed the bird whole and let the carcass slide to the floor between his legs. Ghost ripped into it in savage silence.
GAME OF THRONES
Game of Thrones: Honeyed Chicken
During a family during, we all went around the table and asked each other what kind of pet we would get if there were no limitations. My answer was a dire wolf. Who doesn’t want a dire wolf?! They’re strong, loyal, and absolutely beautiful. Hopefully, we’ll get more dire wolf scenes in the new season!
Today’s recipe is for honeyed chicken from, Game of Thrones. The honey, orange, and fennel are great addictions to a classic roast chicken. Only thing to note is that since there is honey on the skin, it can burn quite easily. If you notice that happening, wrap the chicken lightly with some foil to prevent further burning. I think it looks great taking on that dark golden color on skin but simply keep an eye on it while it bakes it’s that’s not what you want. I’ll also be posting the recipe for the roasted onions tomorrow. It’s from the same dinner scene this honeyed chicken is from and I think it pairs perfectly together. Please enjoy!
Game of Thrones: Honeyed Chicken
Ingredients
- 1 - 5 # chicken giblets removed
- salt and pepper as needed
- zest of one orange
- juice of half an orange
- 1 tsp - dried fennel
- 1/3 cup - honey
- 2 tbsp - unsalted butter room temperature
- handful of parsley
Instructions
- Preheat the oven to 375F.
- Remove the giblets and any excess fat from the chicken. Make sure the bird is thoroughly dry by patting the inside and outside dry with a towel. Rub the softened butter on the skin and under.
- Combine the honey, zest, fennel, and orange juice. Brush the mixture over the chicken. I made sure to add a bit of the mixture inside the cavity and underneath the skin. Season generously with salt and pepper.
- Place the orange rind in the cavity of the bird along with a handful of parsley.
- Roast the bird until golden brown for approximately 1 hour. The internal temperature reaches 165F. Let it rest for 10-15 minutes before slicing.
