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!

Chicken in Honey

Servings 5-6, Execution time 120’


    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 extra virgin olive oil Cretelion

    1 tbsp chopped fresh basil

    3 tbsp Greek honey Cretelion

    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 by Cretelion.

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

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


Tips: The more you baste, the more tender the result

Recipes, Honey