Honey Roast Chicken with Spring Peas & Shallots


This beautiful glazed chicken is served with a light champagne and honey sauce. Lemon slices added during the last few minutes of roasting balance the sweetness of the honey. This recipe adapts easily to a pan stew, using chicken pieces.

chicken honey peas shallots
Photo: Andy Lyons
Prep Time:
15 mins
Cook Time:
13 mins
Roast Time:
1 hrs 20 mins
Total Time:
1 hrs 48 mins


  • 1 3.5-4 pound whole broiler-fryer chicken

  • 2 tablespoon butter, melted

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • ¾ cup honey

  • 2 tablespoon chopped fresh tarragon

  • 1 cup sliced shallots

  • 1 cup champagne, sparkling wine, or reduced-sodium chicken broth

  • ½ cup chicken broth

  • 1 ½ cup fresh or frozen peas

  • 1 small lemon, thinly sliced


  1. Preheat oven to 375°F. Rinse chicken cavity; pat chicken dry with paper towels. Skewer neck skin to back; tie legs to tail. Place chicken in a shallow roasting pan. Brush with butter; sprinkle with salt and pepper.

  2. Roast, uncovered, for 1-1/4 to 1-3/4 hours or until drumsticks move easily in sockets and chicken is no longer pink (180°F). Brush with half the honey and sprinkle with 1 tablespoon of the tarragon. Roast about 5 minutes more or until the chicken has a golden brown glaze.

  3. Remove chicken from pan and tent with foil. Transfer roasting pan to stove top. Add shallots, champagne, broth, remaining honey, and fresh peas (if using). Simmer, uncovered, about 10 minutes or until juices thicken slightly and shallots are tender. Add frozen peas (if using) and lemon slices to pan. Simmer for 3 to 5 minutes or until heated through. To serve, return chicken to pan, sprinkle with the remaining 1 tablespoon tarragon. If desired, drizzle with remaining honey.

Pan Stew Chicken:

Arrange chicken skin-side-up in a shallow baking pan. Brush with butter, then sprinkle with salt and pepper. Roast, uncovered, for 35 minutes. Brush with half the honey and sprinkle with half the tarragon. Roast about 5 minutes more or until honey forms a golden brown glaze. Continue as directed in Step 3.

Nutrition Facts (per serving)

811 Calories
44g Fat
47g Carbs
52g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 811
% Daily Value *
Total Fat 44g 56%
Saturated Fat 14g 70%
Cholesterol 209mg 70%
Sodium 461mg 20%
Total Carbohydrate 47g 17%
Total Sugars 38g
Protein 52g
Vitamin C 31.3mg 157%
Calcium 60.6mg 5%
Iron 3.6mg 20%
Potassium 730mg 16%
Folate, total 52.4mcg
Vitamin B-12 0.9mcg
Vitamin B-6 1.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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