Ingredients
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1/4 cup honey
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2 teaspoons kosher salt
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5 sprigs rosemary
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10 long sprigs thyme
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10 garlic cloves
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2 tablespoons extra virgin olive oil
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1/4 cup sherry wine vinegar
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1 lemon, thinly sliced
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2 tablespoons toasted sliced almonds
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1/4 cup chopped fresh parsley
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1/2 teaspoon fresh ground pepper
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1 whole chicken, back bone and breast bone removed and flattened
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2 tablespoons adobo sauce from canned chipotle peppers (use more or less depending on heat level desired)
Instructions
- Sprinkle the chicken with kosher salt and pepper.
- On a cookie sheet, place rosemary sprigs, thyme sprigs and garlic. Arrange flattened chicken on top and sprinkle with olive oil. Place chicken in 400° F oven for 20 minutes. Pour sherry vinegar over chicken and cook additional 15 minutes. Place lemon slices over chicken.
- In a small bowl, mix together the honey and chipotle sauce. Brush over lemon slices. Bake chicken additional 10-15 minutes, brushing with honey sauce (use foil to cover chicken if it starts to burn).
- Test for doneness by inserting an instant read thermometer into the thickest part of the thigh. It should register 180°F
- Remove chicken to platter and sprinkle with almonds and parsley. Enjoy!