Honey Roast Chicken

Cook's Country Magazine has been on a roll lately. Tons of delicious recipes that I've finally been trying. This was one of them and it was fabulous. The most tender and juicy chicken I've ever made. The only thing I wasn't crazy about was the sauce. We preferred it plain. I loved that this recipe made two chickens. Perfect for a bigger crowd or to use later in the week for some different recipes.

Honey Roast Chicken
Serves 6 to 8

Salt and pepper
1 teaspoon paprika
2 whole chickens (3 1/2 to 4 pounds each), giblets discarded
1 teaspoon cornstarch
1 cup plus 1 tablespoon water
1/2 cup honey
5 tablespoons cider vinegar
1 cup low-sodium chicken broth
1 teaspoon minced fresh thyme
2 tablespoons unsalted butter , cut into pieces and chilled

1. PREP CHICKEN Adjust oven rack to middle position and heat oven to 375 degrees. Combine 1 tablespoon salt, 2 teaspoons pepper, and paprika in small bowl. Pat chickens dry with paper towels. Rub mixture under skin and over outside of each chicken. Tuck wings behind back, and tie legs together with kitchen twine.
2. MAKE GLAZE Stir cornstarch and 1 tablespoon water together in bowl until no lumps remain; set aside. Bring honey and 4 tablespoons vinegar to simmer in saucepan over medium-high heat. Cook, stirring occasionally, until reduced to ½ cup, 3 to 5 minutes. Slowly whisk cornstarch mixture into glaze. Return to simmer and cook 1 minute.
3. ROAST CHICKEN Arrange chickens, breast side down, on V-rack set inside roasting pan. Roast until just golden, about 35 minutes. Remove chickens from oven and, using wad of paper towels, flip breast side up. Raise oven temperature to 450 degrees. Pour 1 cup water and broth into roasting pan. Return chickens to oven and roast until thigh meat registers 165 to 170 degrees, 30 to 40 minutes. Brush chickens evenly with thick layer of glaze, and continue to roast until glaze is golden brown, about 10 minutes. Transfer chickens to cutting board, brush with remaining glaze, and let rest 15 minutes.
4. MAKE SAUCE Meanwhile, pour pan juices and any accumulated chicken juices into saucepan; skim fat. Stir in thyme, bring to simmer, and cook until sauce is slightly thickened and reduced to 1 cup, about 10 minutes. Off heat, whisk in butter and remaining vinegar. Season with salt and pepper. Carve chickens and serve, passing sauce at table.