Roast Chicken With Hot Honey
Recipe: #36627
March 14, 2021
Categories: Chicken, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Spices Herbs, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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