Chicken in Honey

No, your eyes are not deceiving you, you are reading correctly! One of the ingredients of the stuffing is the popular macaroon! This dish is characterized by a harmonious balance between sweet and sour! Cook with patience and baste with tender love!

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  • 1 3 1/2 lb chicken
  • 2 pinches fresh ground black pepper
  • 1 cup crumbled macaroons (buy the cheap ones)
  • salt and pepper, to season
  • 1 cup ground almonds
  • 1 egg, beaten
  • 3 tbsp olive oil
  • 1 tbsp chopped fresh basil
  • 3 tbsp honey
  • 1/2 cup melted butter


Preheat oven to 180°C

Combine the macaroons, almonds, and beaten egg and season with basil and a pinch of black pepper.

Season the cavity of a chicken with salt and pepper and stuff with almond mixture.

Sew or skewer the vents and truss the wings and legs close to body.

Prick the skin with tines of a fork and rub it with mixture of oil and honey.

Roast the chicken in the oven, basting frequently with melted butter and pan juices.

Cook for about 1 1/2 hours or until tender.


The more you baste, the more tender the result
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