Roasted Chicken with Honey, Peas and Shallots

We went to the Berkshires over the weekend. Whenever I see my mom, she always passes along the magazines she gets that I don't subscribe to myself. Country Living, Family Circle, Better Homes and Gardens -- the Mom Magazines. I love them!

In the latest BHG, there is a series of recipes that all feature honey, including a glorious roasted chicken recipe. You roast a chicken (I use Dorie's hurry up and wait method, which involved roasting the bird on it's sides for 25 minutes each, and then finishing breast side up for the last ten minutes, but you can just do it the standard way, too!). When the bird is ten minutes away from being done, you take it out and slather it with honey, and put it back in the oven. It comes out all dark and glazed and glorious.

Then, using the pan drippings, you make a sauce with shallots, peas, more honey and lots of fresh tarragon. Peter declared this dish to be restaurant-worthy. We all know he's biased, but still! High praise.

Roasted Chicken with Honey, Peas and Shallots
Inspired by Better Homes and Gardens


You will need:
4 lb chicken
1 tablespoon butter
Salt and pepper
2 tablespoons honey, divided
1 cup dry white wine, or chicken broth
1/4 cup chopped shallots
1 cup frozen peas
1/4 lemon, cut into thin slices
1/4 cup chopped tarragon
1 tablespoon Dijon mustard

Heat the oven to 450 F. Pat the chicken dry, then rub with butter and generously sprinkle with salt and pepper. If you want a juicy, super amazing chicken, truss it up, put it into a cast iron skillet on it's side, and roast for 25 minutes. Flip it to the other side and roast for another 25 minutes. Take the bird out and brush on 1 tablespoon of honey, covering the top and sides well. Roast another ten minutes, then place on a cutting board under a foil tent to rest. (We actually do this elaborate resting set-up involving a bowl and a jelly roll pan. The chicken goes breast-side down, butt in the air so that the juices trickle back down to the white meat - try it!).

While the chicken is resting, put the cast iron with all the chicken drippings on the stove over medium heat. Add the wine or broth, shallots, lemon slices, peas and the last tablespoon of honey. You'll cook this for 7-10 minutes total, until the liquid reduces by half. Scrape up the good stuff from the bottom of the pan. I know these peas look very "done," but Molly Orangette says that peas are legumes and need to cook for a while to get super delicious. I follow Molly's advice!

When the sauce has been cooking about 5 minutes, call your husband in and have him carve that chicken! Pull out the lemon slices and stir in the Dijon and most of the tarragon.

Serve over mashed potatoes. Place chicken on top of the potatoes, and then spoon the sauce on top of everything. Sprinkle the little bit of tarragon you saved on top, and enjoy!