Baby Ruth's Marinated Chicken

⇐ The Green Book

Ingredients

1 free-range chicken, or equivalent in chicken pieces
1 Tbsp honey (or more if necessary)
1 Tbsp herbes de Provence
2 Tbsp balsamic vinegar
2 Tbsp virgin olive oil
3-4 sprigs fresh thyme

Method

  1. Heat oven to 220℃. Joint the chicken into 10 pieces (2x drumstick, thigh, halved breasts and wing). Put in a single layer in a roasting tin. Heat the honey a little to liquify it. Brush the chicken pieces with the honey. Rub the dried herbs onto the skin and season with salt and pepper. Flash roast for 20-30 minutes - the wings and breast will cook quicker than the leg - and baste after 15 minutes. When cooked, cover and allow to cool.
  2. Put the cooled chicken in a plastic container with a tight fitting lid. Pour over the other ingredients. Allow to marinade for several hours, shaking the container regularly.

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Chicken - Baby Ruth's marinated
Chicken - Baby Ruth's marinated 2