Honey roasted chicken -
1 whole chicken for roasting
stick of butter
1/2 cup apple cider vinegar
1/3 cup honey
Dash of mint, dried or fresh (abt. 1 tsp.)
Small handful of raisins
(I usually slice an onion to cover the bottom of the pan before placing the chicken in it. Then fill the space around it with carrots, potatos and whatever other veggies I'm in the mood for. These get sprinkled with my favorite veggie seasoning)
Rub the chicken down with softened stick of butter and salt. This makes the skin crispy and delicious. Cook covered in an oven at 450 degrees F for approximately an hour, or until the juices run clear, and the thick meat of the breast is no longer pink. Remove lid and continue cooking until skin is crispy and golden brown.
While your chicken is roasting away in the oven, combine all ingredients in saucepan and allow to simmer until the raisins plump and the sauce reduces slightly. Remove from heat, and when the chicken is done, spread the sauce and raisins over the bird.