Honey thyme roast chicken

Tam West

The thin crispy skin of a roast chicken breast is one of the most tasty things and it’s even better when flavoured with a hint of sweet honey and fragrant fresh thyme. These chicken breasts require no time-consuming, elaborate preparation — it’s a dish you can get on the table in less than 20 minutes — perfect for whipping up at home after a busy day at work. The savoury notes of manuka honey work particularly well with chicken.

Ingredients

4	Chicken breasts, skin on (Main)
1 Tbsp	Olive oil
1 Tbsp	Honey (Main)
½ tsp	Sea salt
8 stalks	Fresh thyme (Main)

Red warm winter slaw

2 Tbsp	Olive oil
½ cup	Onions, finely sliced
4 cups	Red cabbages, finely shaved
1	Granny Smith apple, peeled and sliced into batons
1 Tbsp	Dijon mustard
½ tsp	Cinnamon
1 Tbsp	Mayonnaise
¼ tsp	Salt
2 Tbsp	Chives, finely sliced

Directions

1. Heat oven to 200C. Place chicken skin side up on a roasting tray and season with olive oil, honey, salt, pepper and thyme. Roast in the oven for 15 minutes, or until skin is crispy and the chicken is cooked and firm to the touch.
2. Meanwhile make the slaw: Heat olive oil in a frying pan, add onion and cook on a medium heat for 5 minutes until soft and translucent. Add red cabbage and cook until it begins to wilt.
3. Remove from heat, add apple, mustard, cinnamon, mayonnaise and salt.
4. Slice chicken breasts and serve with red warm winter slaw sprinkled with chives.

See more of Geoff's honey recipes

• Five-spiced sticky honey pork
• Honey and rosemary kumara
• Honey creme brulee
• Honey parfait
• Honey and walnut bread