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Golden rosemary honey chicken in an Artichaut baking dish

One-Pan Rosemary Honey Chicken for Full GAPS

A six-pound family-size Full GAPS chicken bake with golden skin and a measured ghee, raw-honey, cider-vinegar, rosemary, and mustard sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pounds bone-in, skin-on chicken pieces thighs, drumsticks, breasts, or a mix
  • 1/2 c. ghee, rendered chicken fat, duck fat, or natural non-hydrogenated coconut oil melted
  • 1/4 c. raw honey
  • 1 tbsp additive-free apple cider vinegar
  • 1 tbsp powdered dried rosemary grind whole dried leaves before measuring if needed
  • 2 tsp pure dry mustard powder nothing added
  • 2 tsp sea salt
  • fresh rosemary optional garnish after baking

Equipment

  • Le Creuset Heritage 9-by-13-inch rectangular baking dish in Artichaut
  • Heat-safe wood trivet
  • Glass, ceramic, or stainless-steel mixing bowl
  • Stainless-steel whisk
  • Stainless-steel measuring cups and spoons
  • Mortar or clean spice grinder
  • Instant-read thermometer
  • Oven mitts
  • Small cast-iron pan, optional for brief broiling

Method
 

  1. Preheat the oven to 375°F. Arrange the chicken skin-side up in one layer in the 9-by-13-inch Artichaut baking dish. Divide between two dishes if the pieces would overlap.
  2. If the dried rosemary is in whole leaves, grind it for about 20 seconds or crush it in a mortar until mostly powdered, then measure 1 tablespoon.
  3. Measure the melted chosen fat, raw honey, cider vinegar, powdered rosemary, dry mustard, and sea salt.
    Ghee honey cider vinegar powdered rosemary dry mustard and salt measured for the chicken sauce
  4. Whisk the melted fat, honey, cider vinegar, powdered rosemary, mustard, and salt until glossy and evenly mixed with no heavy honey ribbon at the bottom.
  5. Pour the sauce over the chicken and spread it across every exposed skin surface. Leave the chicken raw, pale, and speckled with powdered seasonings before baking.
    Raw bone-in chicken coated in rosemary honey sauce in an Artichaut dish
  6. Bake uncovered for about 45 minutes, until the skin is golden and the thickest pieces reach at least 165°F without the thermometer touching bone.
  7. If a cooked piece remains pale, move only that piece to a small cast-iron pan and broil briefly, watching closely because honey browns quickly.
  8. Set the hot dish on a wood trivet, stir the pan sauce, spoon it over the chicken, and add fresh rosemary only as an optional removable garnish.

Notes

  • Full GAPS: Use after honey, rosemary, mustard powder, and apple cider vinegar are introduced and tolerated.
  • No maple syrup: Use the measured 1/4 cup raw honey.
  • One layer: Divide a crowded batch between two dishes and divide the sauce evenly.
  • Doneness: Check more than one large piece and reach at least 165°F without touching bone.
  • Storage: Refrigerate covered with the pan sauce for up to 4 days; reheat covered to 165°F.
  • Scaling: At 2x, use 12 pounds chicken, 1 cup fat, 1/2 cup honey, 2 tablespoons each cider vinegar and powdered rosemary, and 4 teaspoons each mustard and salt. Use enough dishes to keep one layer.

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