St. Tropez chicken

There's always room for more ways to roast chicken. I also like the roast chicken legs with cilantro gremolata that was recently in the NY Times Magazine. This St. Tropez chicken is from Nigella Lawson's Feast. I made it with thighs & drumsticks, using white wine with a splash of red for the marinade, since we never really have rosé around. Another UK recipe from an official source ("put the tin on the hob"?), I found an alternate post that had a US version.

Saint-Tropez Chicken

1 large chicken, cut into 10 pieces
Juice of 1 lemon
¼ cup olive oil
¼ cup honey
½ cup rosé wine (though white is fine too)
2 cloves garlic, bruised
1 tablespoon mixed herbs with lavender

Put the chicken pieces in a large plastic freezer bag or shallow dish. Squeeze the lemon juice into a glass measuring cup, and stir in the oil, honey, and wine to dissolve the honey. Pour this mixture into the bag or dish of chicken and chuck in the bruised garlic cloves and the herbs.

Seal the bag or cover the dish with plastic wrap and put in the fridge overnight or for up to two days.

Preheat the oven to 325°F. Put the chicken in a roasting pan with its marinade, skin side up, and cover with aluminum foil. Cook for two hours, then remove the foil fro the pan and turn up the oven to 425°F. Cook for another 15-25 minutes or until the skin of the chicken is bronzed. Keep an eye on it, as the honey in the marinade will make it burn quickly.

Remove the chicken to a warmed plate, and pour or spoon off excess fat from the cooking liquid. Put the pan on the stove top, add 1/2 cup water and deglaze the pan juices to make your glossy, golden-brown sauce.