Roast Chicken With Hot Honey

4
Servings
30m
Prep Time
160m
Cook Time
3h 10m
Ready In


"This dish is from the February 2020 Food & Wine magazine...it's from the Rustic Canyon restaurant in Santa Monica, California...the hot honey can be made up to a week in advance. Store in an airtight container at room temperature..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (380.9 g)
  • Calories 639.7
  • Total Fat - 20.1 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 578.3 mg
  • Sodium - 3659.7 mg
  • Total Carbohydrate - 74.8 g
  • Dietary Fiber - 3 g
  • Sugars - 70.6 g
  • Protein - 45.2 g
  • Calcium - 60.5 mg
  • Iron - 7.3 mg
  • Vitamin C - 11.6 mg
  • Thiamin - 0.2 mg

Step 1

Stir together 4 teaspoons salt, black pepper, and cardamom. Sprinkle chicken all over with spice mixture.

Step 2

Arrange chicken, skin side up, on a wire rack set inside a rimmed baking sheet. Let stand at room temperature 1 hour, or chill, uncovered, 8 hours or overnight.

Step 3

Heat 1 inch of water in a medium sauce-pan over low. Whisk together honey, vinegar, cayenne, paprika, garlic, and remaining 2 teaspoons salt in a medium-size heatproof glass bowl; add orange peel and thyme. Cover bowl tightly with 3 layers of plastic wrap. Place bowl in pan over warm water, ensuring bottom of bowl does not touch water.

Step 4

Let honey infuse 1 hour. Remove pan from heat; uncover and let mixture cool to room temperature, about 1 hour. Pour through a fine wire-mesh strainer into a bowl discard solids.

Step 5

Preheat oven to 450°F with rack in upper third of oven. Bake chicken in pre-heated oven until golden brown and a meat thermometer inserted in thickest portion registers 160°F, 30 to 35 minutes. Let rest 10 minutes.

Step 6

Drizzle each serving with about 3 tablespoons hot honey.

Step 7

Sprinkle each with 3 tablespoons pecans , 1 tablespoon radish slicse and if using 1 tablespoon edible flowers.

Tips & Variations


No special items needed.

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