As I'm sure you know, I'm a huge advocate of roasting food to perfection. There are a plethora of ways to roast chicken, but this is my new favorite.This delicious chicken is perfect for entertaining.The skin of the chicken is crispy, caramelized and spicy. If you are not a fan of spice, substitute with paprika or chili powder. This chicken goes fast in my house and it will in yours as well. Its wonderful served with roasted potatoes and a light salad.
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| Trussed and Patted Dry Chicken |
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| Spicy Cayenne and Honey |
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| Honey Cayenne Mixture |
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| Honey Cayenne Glazed Chicken |
Honey Cayenne Chicken
Serves: 4-6 Cook Time: 1 hour Prep Time: 5 min
- 1 whole 3-4 lb. roasting chicken, patted dry
- 1/2 cup honey
- 11/2 Tablespoons cayenne
- Extra Virgin Olive Oil for Coating
- salt and papper
Preheat oven to 450F. Loosen skin over the breast by placing your fingers underneath skin and separating skin from meat. Place some of the mixture underneath the skin. Season the skin with salt and pepper. Cover with a thin coat of olive oil. Use half of the honey cayenne mixture to coat the skin. Roast breast side up and baste every 30 minutes until the rest of the mixture is gone. Cook until a thermometer inserted in between the thigh and breast bone reaches 155F. Approximately 1-1 1/2 hours. Let rest for a least 20-30 minutes before carving. While the chicken is resting it will continue to cook. This is called
carryover cooking. The larger the piece of meat, the more carryover cooking will occur, because there is so much heat trapped inside. When the
internal temperature reaches
165F the chicken is ready.
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| Delectable Roast Chicken |
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