Garlic Thyme Chicken

This chicken has a unique and somewhat intriguing flavor that leaves everyone clamoring for seconds. I never have leftovers!

SERVES 4–6

• 4–6 chicken quarters
• 1 large onion, chopped
• 1 Tbsp oil
• 1 Tbsp fresh thyme, chopped (or ¹⁄₂ Tbsp dried)

• 3–4 cloves garlic, crushed
• 2 scallions, chopped
• 3 Tbsp olive oil
• ¹⁄₂ tsp salt
• pepper, to taste
• bread crumbs, for sprinkling (optional)
• ¹⁄₂ cup semi-dry white wine
• 1 heaping Tbsp honey
• 1 heaping Tbsp natural apricot jam

Preheat oven to 350°F (175°C).

Clean chicken. Cut into eighths and set aside. In a roasting pan lined with parchment paper, place onion mixed with 1 Tbsp oil. Lay chicken pieces on top. Make a paste with the thyme, garlic, scallions, olive oil, salt, and pepper. Rub on chicken on all sides.

Sprinkle with bread crumbs, if using, smothering the chicken well. Cover and bake for 1½ hours. Meanwhile, combine the honey and jam and let steep in the wine in a small bowl. This infuses the wine with sweetness, enhancing the flavor of the chicken.

Uncover the chicken and carefully pour the wine mixture all over it. Return to the oven and continue baking for another half hour, basting once midway. Remove from oven and keep covered.

Note: If you prefer a sweeter chicken, up the honey and jam to 1¹⁄₂–2 Tbsp.

(Originally featured in Family Table, Issue 711)