Ingredients:

  • 4 whole partridges (about 1 to 1.5 pounds each or 450-680 grams)
  • 1/4 cup (60 ml) honey
  • 1 tablespoon (14 g) freshly cracked black pepper
  • 1 teaspoon (5 g) sea salt
  • 2 tablespoons (30 ml) olive oil
  • 3 cloves garlic, minced
  • Fresh thyme sprigs (for stuffing)
  • 1 lemon, halved (for stuffing)
  • 1/4 cup (60 ml) chicken broth (or water, for basting)

Instructions:

  1. In a bowl, combine honey, black pepper, sea salt, olive oil, and minced garlic. Mix until well combined.
  2. Using a sharp knife, make a few shallow cuts on the skin of each partridge. Rub the marinade all over the partridges, inside and out. Stuff each partridge with half a lemon and a sprig of thyme. Cover and marinate in the refrigerator for at least 30 minutes.
  3. Preheat your oven to 375°F (190°C).
  4. Place the marinated partridges in a roasting pan. Pour the chicken broth (or water) into the bottom of the pan for moisture.
  5. Roast in the preheated oven for 45-50 minutes. Baste with pan juices every 15 minutes for even browning.
  6. Use a meat thermometer to check that the thickest part of the thigh reaches 165°F (74°C). If needed, roast for an additional 5-10 minutes.
  7. Remove from the oven and let rest for 10 minutes before carving. Serve warm with pan juices drizzled on top.