I have often found a container of chicken meat in my fridge and only decided in the evening what to do with it. The flavorful roast with rosemary and honey is one of the options I turn to when I want something straightforward, with simple ingredients and a clear taste. Moreover, it can be prepared in advance and does not require supervision in the oven.
Quick info
Total time: 2 hours and 30 minutes (including marinating)
Servings: 4-6
Difficulty: easy
Ingredients
1 kg chicken meat (thighs, wings, or skin-on, bone-in breast)
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons lard
1 teaspoon salt
1 teaspoon black pepper, freshly ground
2 teaspoons sweet paprika (or hot paprika, according to preference)
1 teaspoon garlic powder
4-5 tablespoons honey
200 ml dry white wine
100 ml water
Preparation method
1. Cut the chicken into suitable pieces (leave the thighs whole, cut the breast in half or into thirds). Remove any remaining feathers or sharp bones, then rinse quickly and pat dry with a paper towel.
2. In a small bowl, mix the salt, pepper, paprika, and garlic powder. Score the chicken pieces lightly with the tip of a knife – 2-3 cuts on each piece, especially if you have thighs, so the marinade penetrates better.
3. Sprinkle the spice mixture over the meat and massage it on all sides, focusing on the cuts. Cover and refrigerate for at least two hours. If you’re short on time, at least 30 minutes at room temperature is better than nothing.
4. Place the lard in a heatproof glass or ceramic dish. Add the chicken pieces without crowding them. Place the rosemary and thyme sprigs among the meat.
5. Brush each piece of meat with honey using a brush or teaspoon. You don’t need to use a lot, just enough to lightly cover the surface.
6. Pour the white wine and water around the meat, not directly over it.
7. Cover the dish with aluminum foil without pressing down. Place it in the preheated oven at 180°C. Bake for 45 minutes.
8. After 45 minutes, remove the foil and move the dish to the top rack of the oven. Increase the temperature to 200°C and bake for another 15-20 minutes, or until the skin is evenly browned and the liquid has reduced.
9. Remove the dish and let the roast rest for 10 minutes before serving.
Why I make this recipe often
It’s one of those chicken roasts you can prepare a few hours in advance without fussing over complicated techniques. The meat remains juicy, not dry, and the flavor depends on the herbs or type of paprika you use. It keeps well in the fridge and goes well with many combinations, from mashed potatoes to cold salad.
Tips
- Use fresh sprigs of rosemary and thyme if you have them; dried ones can be substitutes, but they don’t taste the same.
- The marinade doesn’t need yogurt or oil; the chicken comes out tender enough from the combination of spices, wine, and lard.
- For crispy skin, don’t skip the step of baking without foil and increasing the temperature.
- If you use chicken breast, check at 35 minutes to ensure it doesn’t dry out.
Substitutions
- Lard adds flavor and helps with browning, but if you don’t have it, you can use 2 tablespoons of sunflower or neutral-flavored olive oil.
- Honey can be substituted with maple syrup or agave syrup if you prefer.
- Sweet paprika can be replaced with smoked or hot paprika, depending on your spice preference.
Variations
- For a more intense flavor, add 2-3 crushed garlic cloves among the pieces of meat.
- You can add slices of onion or potatoes to the dish, but be careful with the liquid not to reduce it too much.
- If you want to avoid alcohol, you can omit the wine and increase the amount of water, but the final taste will be simpler.
Serving ideas
- Simple mashed potatoes or with butter.
- New potatoes or oven-baked wedges with rosemary.
- Red cabbage salad with vinegar.
- Plain rice boiled in broth if you want something lighter.
Frequently asked questions
Can the recipe be made with other meats?
Yes, I have made it with turkey thighs or duck sliced, but the baking time increases by 10-15 minutes for turkey and duck.
Can I put vegetables directly in the dish?
Yes, you can add slices of carrot, potato, or parsnip between the chicken pieces. Just be careful not to overcrowd the dish so the meat can brown instead of boil.
Can it be marinated overnight?
Yes, the meat can marinate overnight, covered, in the fridge. The flavor will be more intense, but don’t leave the honey in at this stage, just the spices.
Does the white wine have to be dry?
Ideally, it should be dry or semi-dry, but if you only have sweet white wine, you can use it, just know that you will get a sweeter sauce.
Nutritional values (per serving, for 6 servings)
Calories: ~310 kcal
Protein: 27g
Fat: 13g
Carbohydrates: 16g (mostly from honey)
Fiber: under 1g
Values vary depending on the type of meat and how much honey you actually use.
Storage and reheating
Leftover roast keeps well in the fridge, in a covered container, for 2-3 days. You can reheat it in the oven covered with foil or in a pan with a little water. Avoid the microwave, as it dries out the skin. Skewers or salad with cold meat are other options for what remains.
Quick info
Total time: 2 hours and 30 minutes (including marinating)
Servings: 4-6
Difficulty: easy
Ingredients
1 kg chicken meat (thighs, wings, or skin-on, bone-in breast)
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons lard
1 teaspoon salt
1 teaspoon black pepper, freshly ground
2 teaspoons sweet paprika (or hot paprika, according to preference)
1 teaspoon garlic powder
4-5 tablespoons honey
200 ml dry white wine
100 ml water
Preparation method
1. Cut the chicken into suitable pieces (leave the thighs whole, cut the breast in half or into thirds). Remove any remaining feathers or sharp bones, then rinse quickly and pat dry with a paper towel.
2. In a small bowl, mix the salt, pepper, paprika, and garlic powder. Score the chicken pieces lightly with the tip of a knife – 2-3 cuts on each piece, especially if you have thighs, so the marinade penetrates better.
3. Sprinkle the spice mixture over the meat and massage it on all sides, focusing on the cuts. Cover and refrigerate for at least two hours. If you’re short on time, at least 30 minutes at room temperature is better than nothing.
4. Place the lard in a heatproof glass or ceramic dish. Add the chicken pieces without crowding them. Place the rosemary and thyme sprigs among the meat.
5. Brush each piece of meat with honey using a brush or teaspoon. You don’t need to use a lot, just enough to lightly cover the surface.
6. Pour the white wine and water around the meat, not directly over it.
7. Cover the dish with aluminum foil without pressing down. Place it in the preheated oven at 180°C. Bake for 45 minutes.
8. After 45 minutes, remove the foil and move the dish to the top rack of the oven. Increase the temperature to 200°C and bake for another 15-20 minutes, or until the skin is evenly browned and the liquid has reduced.
9. Remove the dish and let the roast rest for 10 minutes before serving.
Why I make this recipe often
It’s one of those chicken roasts you can prepare a few hours in advance without fussing over complicated techniques. The meat remains juicy, not dry, and the flavor depends on the herbs or type of paprika you use. It keeps well in the fridge and goes well with many combinations, from mashed potatoes to cold salad.
Tips
- Use fresh sprigs of rosemary and thyme if you have them; dried ones can be substitutes, but they don’t taste the same.
- The marinade doesn’t need yogurt or oil; the chicken comes out tender enough from the combination of spices, wine, and lard.
- For crispy skin, don’t skip the step of baking without foil and increasing the temperature.
- If you use chicken breast, check at 35 minutes to ensure it doesn’t dry out.
Substitutions
- Lard adds flavor and helps with browning, but if you don’t have it, you can use 2 tablespoons of sunflower or neutral-flavored olive oil.
- Honey can be substituted with maple syrup or agave syrup if you prefer.
- Sweet paprika can be replaced with smoked or hot paprika, depending on your spice preference.
Variations
- For a more intense flavor, add 2-3 crushed garlic cloves among the pieces of meat.
- You can add slices of onion or potatoes to the dish, but be careful with the liquid not to reduce it too much.
- If you want to avoid alcohol, you can omit the wine and increase the amount of water, but the final taste will be simpler.
Serving ideas
- Simple mashed potatoes or with butter.
- New potatoes or oven-baked wedges with rosemary.
- Red cabbage salad with vinegar.
- Plain rice boiled in broth if you want something lighter.
Frequently asked questions
Can the recipe be made with other meats?
Yes, I have made it with turkey thighs or duck sliced, but the baking time increases by 10-15 minutes for turkey and duck.
Can I put vegetables directly in the dish?
Yes, you can add slices of carrot, potato, or parsnip between the chicken pieces. Just be careful not to overcrowd the dish so the meat can brown instead of boil.
Can it be marinated overnight?
Yes, the meat can marinate overnight, covered, in the fridge. The flavor will be more intense, but don’t leave the honey in at this stage, just the spices.
Does the white wine have to be dry?
Ideally, it should be dry or semi-dry, but if you only have sweet white wine, you can use it, just know that you will get a sweeter sauce.
Nutritional values (per serving, for 6 servings)
Calories: ~310 kcal
Protein: 27g
Fat: 13g
Carbohydrates: 16g (mostly from honey)
Fiber: under 1g
Values vary depending on the type of meat and how much honey you actually use.
Storage and reheating
Leftover roast keeps well in the fridge, in a covered container, for 2-3 days. You can reheat it in the oven covered with foil or in a pan with a little water. Avoid the microwave, as it dries out the skin. Skewers or salad with cold meat are other options for what remains.