Southern Honey Butter Chicken
A Southern comfort classic, bone-in chicken thighs roasted in a sticky honey butter glaze with garlic and thyme.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 2 garlic cloves total. Crumble 200g day-old cornbread. Dice 1 celery stalk and 0.5 small onion. Whisk together 30g melted butter, 1.5 tbsp honey, 2 minced garlic, 0.5 tsp thyme, 0.5 tsp smoked paprika, 0.25 tsp garlic powder, 0.5 tsp salt, 0.25 tsp black pepper for glaze. Toss 2 corn cob halves with 0.5 tbsp oil, 0.25 tsp paprika, 0.25 tsp salt.
Roast 1
Preheat oven to 200°C. Place 600g chicken thighs skin-side up in a small roasting tin. Brush with half the glaze. Roast at 200°C for 20 minutes until skin begins to caramelize and turns golden.
Saute
While chicken roasts, melt 0.5 tbsp butter in a small skillet over medium heat. Add diced onion and celery, cook 4 minutes until softened. Add 1 minced garlic and 0.5 tsp thyme, cook 1 minute until fragrant.
Build
Combine the sautéed vegetables with crumbled cornbread, 0.5 beaten egg, 100ml chicken stock, 0.25 tsp salt in a bowl, mixing until the stuffing holds together. Transfer to a small buttered ovenproof dish.
Roast 2
Brush chicken with remaining glaze. Add stuffing dish and corn to the oven. Roast all together at 200°C for 20 minutes, turning corn halfway through, until chicken reaches 75°C internal temperature and stuffing top is golden.
Rest and plate
Rest chicken 5 minutes covered with foil. Arrange honey butter chicken thighs on plates with cornbread stuffing and roasted corn alongside. Serve immediately.
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