Honey Roasted Chicken

This chicken is full of flavor, and is best made with the skin on using one of two possible cooking methods

2 min read November 30, 2016

Food preparation by Chanie Nayman | Food and prop styling by Amit Farber | Photography by Daniel Lailah

This chicken is full of flavor and is best made with the skin on. I have included two cooking methods. Both are delicious — just choose whatever works better for you.

INGREDIENTS

SERVES 4

Rub Recipe

2 Tbsp olive oil
1 tsp kosher salt
1 tsp chili powder
1 tsp sweet paprika preferably Hungarian
1 tsp light brown sugar
1 tsp thyme
¾ tsp freshly ground black pepper
small splash of hot sauce (optional)
1 clove garlic minced
1 4-lb (1¾ kg) chicken butterflied patted dry

Honey Glaze

- ¼ cup honey

1 Tbsp soy sauce 1 Tbsp ketchup 2 tsp Dijon mustard 2 tsp soy sauce 1 tsp cider vinegar ½–1 tsp chili powder

PREPARATION

In a small bowl mix olive oil salt chili powder paprika brown sugar thyme black pepper hot sauce and garlic. Rub all over the chicken and between the breast meat and skin. Cover and refrigerate for up to 24 hours or let sit at room temperature for 30 minutes. Mix all the glaze ingredients together in a small bowl. Set aside until 5 minutes before end of cooking time.