A compound honey butter worked under the skin ensures every slice of this roast chicken is deeply flavored and self-basting. Fennel Tarragon Crème Honey is one of our most underrated honeys — anise-floral with a savory depth that was made for poultry.
Ingredients
- 1 whole chicken (3.5–4 lbs), air-dried overnight in the fridge if possible
- 3 tbsp Black Barn Apiary Fennel Tarragon Crème Honey
- 4 tbsp unsalted butter, softened to room temperature
- 1 tbsp fresh tarragon leaves, finely chopped
- 1 tsp fennel pollen or toasted ground fennel seed
- 2 garlic cloves, minced to a paste
- Zest of 1 lemon
- Kosher salt and black pepper
- 1 bulb fennel, quartered lengthwise
- 1 lemon, halved
- Fresh tarragon sprigs for the cavity
Method
- Preheat oven to 425°F. Remove chicken from the fridge 30 minutes before roasting.
- Combine softened butter, Fennel Tarragon Crème Honey, chopped tarragon, fennel pollen, garlic paste, lemon zest, 1 tsp salt, and ½ tsp pepper. Mix well.
- Carefully loosen the skin over the breast and thighs with your fingers. Push two-thirds of the honey butter under the skin, pressing from the outside to distribute evenly.
- Rub remaining butter over the outside of the bird. Season liberally with salt.
- Stuff the cavity with lemon halves and fresh tarragon sprigs. Tie legs together loosely with kitchen twine.
- Scatter fennel quarters in the roasting pan. Place chicken on top, breast side up.
- Roast at 425°F for 20 minutes, then reduce to 375°F. Continue roasting for 45–55 minutes until thigh juices run clear at 165°F internal temperature.
- Rest uncovered for 15 minutes before carving.
Chef's Notes
The roasted fennel in the pan becomes caramelized and sweet — serve it alongside as a natural accompaniment. A simple watercress salad with shaved fennel and a squeeze of lemon completes the table. Leftover chicken makes an extraordinary cold sandwich with good Dijon and arugula.
