Honey Roasted Chicken With Rosemary And Dijon I Made It

Honey Roasted Chicken With Rosemary And Dijon

mommyluvs2cook 7 years ago
By: Coffeebean53

First off, please do not cook this to 180 degrees, please! Lol, good flavor for sure, I love the honey, mustard rosemary mixture and since I had it I used fresh rosemary. My only confusion is why you wouldn't rub the mixture under the skin and just on it, especially when the directions tells you remove the skin. So I did rub it under the skin, which gave the meat great flavor. Used a meyer lemon from my lemon tree :) Oh and added carrots to the dish, they soaked up great flavor!

Honey Roasted Chicken With Rosemary And Dijon/saved
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bakerme 7 years ago said:

That looks so good, Mommyluvs2cook! I love the mix of ingredients.

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frankieanne 7 years ago said:

That looks delicious! I love cooking with honey. The carrots are very pretty in there and I'll bet those flavors worked well with them.

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DIZ3 7 years ago said:

Very nice photo! Looks moist and juicy! I would never cook a chicken to 180! Sometimes I wonder if people, especially sponsors and magazine publishers, actually try their recipes or just stick a recipe on a label for the sake of showing a recipe.

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frankieanne 7 years ago said:

Coffeebean wrote she found this on the internet so I did a Google search. I found it at foodfit.com and it is indeed written there to roast it to 180.
Found this at another site where someone adapted it to the crockpot as well.

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Cosmicmother 7 years ago said:

That looks good!! :)
I guess the mixture is suppose to be a glaze to crisp up the skin? but like you said why remove the skin!...lol ;)
I found a few similar recipes here in Canada and they all say to cook it to 180. 180f (in the deep part of the thigh) is still the Canadian Food-Safe guideline for cooking a Whole Chicken. Individual pieces of thighs/leg pieces you cook to 165F. I always follow those guidelines and only have dry chicken when I left it too long and it got to 185-190F, whoops! LoL ;)

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mommyluvs2cook 7 years ago said:

Thanks everyone!! The carrots did go excellent in the glaze FA :) I'm also guessing maybe this recipe was written back before they changed the safe cooking temps of meats? Or was it longer ago than that? Shona the glaze did do a good job of crisping up the skin!

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