Prep Prepare the seasoned rub first, mixing the softened butter with the thyme, salt and pepper in a bowl, making a paste. Set aside. To prepare the glaze, put the honey in a bowl and microwave it for just a few seconds, to warm it slightly and make it easier to mix with the other ingredients. Add the whiskey and ginger, and stir until combined. Set aside and have a pastry brush handy for painting onto the chicken. If the chicken is cold, let it sit out for a few minutes to take the chill off, and pat dry with a paper towel. A dry, not-too-cold surface will be easier for seasonings to adhere to. Loosen the skin from the meat, so that there is enough room to slip fingers underneath and spread a bit of the butter between the skin and meat. Smear more of the seasoned butter on the surface of the chicken skin. Repeat across all four pieces of chicken.
Directions for both items: Preheat oven to 400°F. Place seasoned chicken pieces, skin-side up on the evenly-layered chopped carrots. The vegetables will act like a roasting rack, allowing heat to circulate around the pieces, and basting the carrots with flavor as the chicken cooks. Place baking sheet with carrots and chicken into the oven and let it roast for 5-10 minutes. After ten minutes, take out the tray and use a pastry brush to spread some of the bourbon honey glaze over the chicken skin. Place the tray back into oven – rotated to cook evenly. Repeat this process two to three times, every five to ten minutes. A layer of flavor will build on the chicken which should slowly start to brown. Cook the breast until it reaches 160°F and 170°F in the thighs (check with meat thermometer). Remove the pan from the oven for a final brushing of the glaze, and turn the broiler on. Broil the chicken for a few minutes (four to six, maximum), just to get the chicken’s skin to crisp and darken in color. Delicious when served with a small glass of bourbon.
Published on Jun 16, 2010
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