Honey butter, crisp skin, and a gravy that makes itself

Honey Butter Roast Chicken Breast, roasted on the bone, with crisp golden skin and a simple onion, white wine and thyme gravy cooked right underneath. Leaving the bone in changes everything. The frame protects the breast meat, so it stays juicy instead of drying out like a boneless fillet. The crisp skin comes from patience, not technique. Salt the crown and leave it uncovered in the fridge for a day or two. The skin dries out, then roasts up thin and crackly. The flesh dry brines and stays juicy. The glaze is clarified butter with just a teaspoon of honey. Clarifying takes out the milk solids, which burn first. That way the honey gets to colour the skin without blackening it. Underneath, the onions go golden in butter, then get wine, stock and thyme. As the chicken roasts, its juices drip into the pan and turn it into a proper gravy. One frying pan, nothing wasted. Roast at 350°F (180°C) until the thickest part reaches 167°F (75°C). It's worth the short wait. 00:01 Intro 00:28 Recipe part 1 01:58 Morning walk at the beach 03:08 Recipe part 2 08:38 Kenji treat and play at the beach with Tess 👉 Get this written recipe here: https://recipe30.com/honey-butter-roa... 👉 Learn more about the knife I use in every video, including this one See here: https://taski.store/products/kenji-7 👉 Check out my favourite kitchen tools (affiliate): https://amzn.to/4gjGmtz 👉 Follow me on Instagram:   / recipe30   👉 Follow me on Facebook:   / recipe30   Want to mail me something? Fan mail and products MAILING ADDRESS: RECIPE30 PO BOX 416 MOUNT MARTHA 3934 VICTORIA AUSTRALIA