2 1/2 lbs of chicken breasts
1 tablespoon of salt
2 teaspoons of pepper
1 teaspoon of paprika
1 teaspoon of cornstarch
1 cup plus 1 tablespoon of water
1/2 cup of honey
4 tablespoons of cider vinegar
1 cup of chicken broth
2 teaspoons of dried thyme leaves
2 tablespoons of butter
Preheat oven to 375 F. In a small bowl combine salt, pepper and paprika.
Pat the chickens dry and rub the spice mixture all over them before putting them in a large casserole dish. Bake for 20 minutes.
While the chicken is going through it’s first roasting session start making the glaze. Stir the cornstarch and 1 tablespoon of water together in a small bowl until no lumps remain. Set it aside.
In a small saucepan, bring the honey and vinegar to a simmer over medium heat. Cook until the mixture has been reduced to about 1/2 cup. That’ll take about 10 minutes. Slowly whisk in the cornstarch mixture. Return to simmer and cook for 1 more minute. Then remove the glaze from the heat.
Take the casserole dish out of the oven after 20 minutes are up. Flip all the chicken breasts over and turn the oven temperature up to 425 F. Pour 1 cup of water and the cup of chicken broth into the casserole dish. Cook for an additional 20 minutes.
After the next 20 minutes is up, take the chicken out of the oven and pour the excess liquid into a small saucepan. Then brush your glaze all over the chickens. Return the dish to the oven one last time, for 10 minutes.
After the last 10 minutes take the chicken out of the oven and set it aside on a cutting board to let the juices settle. Brush with any leftover glaze.
While the chicken is resting add any additional pan juices to the saucepan of juice you set aside earlier. Stir in the thyme. Cook for about 15 minutes until the sauce has reduced to about 1 cup. Off the heat whisk in the butter. Season with salt and pepper.
Spoon the sauce over the glazed chicken. I served our chicken over helpings of lemon and capers mashed potatoes.