Roasted Chicken With Thyme and Honey Cream

This was OMG Great! The honey-cream sauce was just the right blend of sweet yet so creamy and light. And the chicken was moist and flavorful. I will make this again and again (and again and again), and I will not change a thing, except perhaps increase the amount of honey-cream sauce so we have extra to top a side of rice, as someone had suggested. This will surely be included at the top of my Favorite Recipes Tried in 2011. Thank you for sharing your recipe, ~Leslie~.

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Very good recipe. I am giving four stars because I did make quite a few changes to the sauce to make it more flavorful. I used chicken drumsticks and seasoned with the salt, pepper, and ground thyme. For the sauce the honey, cream, and wine were not enough for us. I added quite a bit of salt, pepper, and more thyme - fresh because I had it on hand but otherwise would have used more ground. I also added about 1/4 cup of champagne vinegar to cut back on the sweetness. I think that it being too sweet had to do with the wine I used not being dry enough. Overall I would make again with these changes.

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AMAZING! This recipe sounded good, but, it surpassed my expectations! We REALLY enjoyed it. Between all the 'yum's' and 'ummmmmmmm's', we talked about the thyme being understated, about the honey giving a just right touch, and about how dang good it was...I did use boneless breasts and fresh thyme, as it is what I had on hand. This came together fairly quickly and I will certainly make it for guests (and myself!) I will put this recipe in my "Must Make Again!' cookbook! Thanks so much for sharing, ~Leslie~. Made for ZWT.

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Cooking is like a reconnaissance mission: plan your route, execute the deal and flee for your life from dishwashing. The pots/pans this took were so worthy of the complaining. It goes straight to my Best of 2010 cookbook.

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Excellent recipe! I used 8 chicken thighs and doubled the sauce part. I served it with wild rice and green beans, DH and I were using the sauce on top of everything. The recipe is easy to make and full of great flavor. The amount of honey is right on for this recipe. I will be making this again and again. Thanks for posting it.

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This was fabulous! I am saving this to my Best of 2012 cookbook, and sending the recipe to my daughter....she will love it. I'd increase the sauce because it is just soooo wonderful! I used bone in, skin on breasts, but didn't eat the skin. I want to try this with boneless skinless breasts, but I think the flavor is improved by the bone and skin....just want to check. I also drained the juices after my chicken roasted for 35 minutes....I was afraid the sauce would be too runny if I left it in the dish. But that may be why I think I need more sauce! Regardless, I loved this recipe, and plan on enjoying it often. Thanks for sharing your recipe! I made this for Best of 2011 Tag!

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Company worthy, restaurant quality or crazy good. Pick your accolade. The sauce is to die for and I could eat it with a spoon.....ok, I did eat it with a spoon. I used the bone in breasts as directed but also think it could be a fast skillet dinner using boneless, skinless breasts. The sauce would make up for any loss of flavour from the skin and bone. I reduced the chicken to 2 servings but left the sauce measurements the same. So glad I did (see - I ate it with a spoon). Thanks so much for posting what is now one of my favourite chicken recipes!
Made for Food.Commandos ~ ZWT 7
ETA. I made this again with boneless skinless breasts in a skillet. It was still very good but not the WOW it was with bone in skin on and roasted. Back to the way it was written for me! :)

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This was really delicious. We scarfed it down like starving people. The only thing is that it had a lot of fat. Perhaps that is because I used thighs. Next time I will just pour out the fat and proceed with the recipe. Really, really enjoyed this.

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Wonderful recipe. The honey cream sauce was sinfully good. Great recipe to impress company as a good portion of the time is hands-off. Served with salad.

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Pretty sure this should be illegal. That sauce is pure sweet n savory sin. I didn't have bone-in skin-on breasts, so I dredged boneless skinless breasts in egg and then panko. Seared em in butter and popped em in a 350* oven, then proceeded with the sauce as written. I cut back to 2 portions on the chicken but kept the full amount of that luscious sauce. Even though I feel about to burst, I kinda want more.... :)

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I served to company and they all enjoyed it. I used bone in breasts and thighs. The extra sauce goes well over rice, noodles or mashed potatoes.

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Used boneless, skinless chicken breasts, as that was what I had on hand. To compensate, I reduced the cooking time to 20 minutes in the oven instead of 35 and probably could have even done a little less. Other than that, I followed the directions exactly. Dinner was delicious. made for ZWT6--Whine and Cheese.

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This chicken was so tender and flavorful. We loved the sauce and it was great on the couscous we has with it. Thanks for sharing. Made for ZWT6 Queens of Quisine.

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Excellent flavor. I did make a couple of small changes. I used a small onion, but then also 2 small shallots. They are a bit sweeter and I wanted a bit more onion flavor. I also uses a 5 blend ground pepper, which is just a bit different, but it is still pepper so it didn't change the dish at all. And, I used fresh thyme from my garden, fresh herbs always when I can. But I don't think with those changes it changed the overall flavor of the dish. I thought it was excellent. Loved the dish. I used chicken skin on and bone in as suggested, and it was great! Very nice dish and I am sure it would be good with boneless breasts, thighs, etc, just a nice flavor. Definitely make this again. Great for every night or for company, my friends would definitely like this. Thx, Kim

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A company-worthy chicken dish. I used chicken legs (8 of them) because that is what I had on hand. It worked beautifully. The chicken not only had a ton of flavor but it was practically fall-off-the-bone tender! The sauce is decadent and full of flavor. This recipe will be repeated in my house - for sure! Made for the Best of 2009 recipe tag game~

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Soooooo good and company worthy. I normally prefer dark meat over white, but this chicken was so moist and flavorful that the bone-in, skin-on chicken breast is the perfect choice for this recipe. I even took a leftover breast to work for lunch. I tore the breast up into pieces and covered it with the sauce and it heated up beautifully. Thanks for another keeper, Leslie. Made for Dec 2009 Aus/NZ Swap. Update: This recipe is in my Top Favorites of 2009 Cookbook.

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Very rich! Loved it! Made it with boneless skinless breasts because I mis-read the ingredients - my bad! Glad I did, as I don't like to cook with skin on the chicken. This makes an abundant sauce which went quite well on a bed of cooked linguine. Thanks, ~Leslie~! Made for ZWT5, Kitchen Witches.

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Wow, loved it!!! The sauce makes the dish!! I served this to my niece and boyfriend and she grabbed up the recipe immediately!! It is such an easy dish to put together yet so elegant! Thanks Leslie for an awesome recipe!! Made for ZWT5 for Ali Baba's Babes.

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This is so good, if I could give it 10 stars, I would. I made this to serve at a special dinner planned for our 30th wedding anniversary and served it with couscous and broccoli. To make it a little healthier for me, I did my breast without the skin and sauteed both breasts in olive oil instead of butter. The sauce is simple but really makes the dish. Thanks, Leslie!

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Excellent chicken - how can one go wrong with those lovely ingredients! So delicious - definitely a company quality meal. My kind of chicken! Thank you Leslie.

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