Recipe for Viking Chicken – grilled with honey and herbs
6 trimmed boneless, skinless chicken breast halves or thighs, or 2 small Cornish hens
1 tsp kosher salt
1/4 tsp fresh black pepper
1-1/2 tsp fresh chopped tarragon, rosemary, or a mix (or 1 tsp dried herbs)
2 Tbsp butter
1 tsp honey
Preheat the oven to 350F/180C.
Rub the chicken with salt, pepper, and the mixed herbs, and place in a straight-sided casserole dish.
In a small measuring cup, melt the butter and honey for 1 minute in the microwave. Use a pastry brush to coat both sides of each chicken piece, reserving a small amount of the butter-honey mixture for basting.
Bake for 30 minutes; turn the chicken, and baste with the remaining butter and honey. Bake for an additional 20 minutes, until the chicken is cooked through.
If desired, you can brown it a bit under the grill, but watch it carefully, as the honey will burn.
Serve at room temperature, or chill for picnics. You can also make this ahead, and freeze it.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.