Roast Chicken With Hot Honey

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.