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My review
Spicy Honey-Roasted Chicken
KDcook
"A weekend favorite, we call this 'sticky' chicken at our house, since the roasted spices and honey form a sticky, sweet and spicy coating during roasting. Wonderful when paired with a fresh green salad!"
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Ingredients
2 h 15 m servings 523 calsOriginal recipe yields 8 servings (1 whole roasted chicken)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
- In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
- Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan.
- Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 523 calories; 28.8 g fat; 18.5 g carbohydrates; 46.3 g protein; 153 mg cholesterol; 463 mg sodium. Full nutrition
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Reviews
Read all reviews 89113 Ratings
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Most helpful positive review
2/8/2011
This chicken was so tasty! I made it in the slow cooker, because I was going to be away all day and added 1/2 a can of low-sodium chicken broth. Wonderful taste and so very moist, I will be maki...
Most helpful critical review
2/5/2011
The end product was good, but the directions need tweaking. In the first 20 minutes, the drippings began burning in the roasting pan. I removed what I could of the burnt and added 1 1/2 cups c...
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2/8/2011
This chicken was so tasty! I made it in the slow cooker, because I was going to be away all day and added 1/2 a can of low-sodium chicken broth. Wonderful taste and so very moist, I will be maki...
2/5/2011
The end product was good, but the directions need tweaking. In the first 20 minutes, the drippings began burning in the roasting pan. I removed what I could of the burnt and added 1 1/2 cups c...
4/14/2011
I actually used this with chicken breasts cut into cubes. I added herbs, honey and butter in saucepan and heated until butter melted, then poured over chicken and baked. I cut back a little on t...
3/1/2011
EXCELLENT! I could not find my cumin, so I did have to omit that. Also, I had an orange on it's last leg, so I added the zest to the honey mixture, cut it into quarters and stuffed it inside the...
8/21/2011
This was amazing! I used chicken breast and marinated them in the sauce over night, reserving some for basting. I then grilled it on our smoker/grill. I will be making this again!
2/6/2011
I don't know what happened with Kevin's chicken,but I just made one and it was SUPER DELICIOUS!! I had no problem with burning. It made lots of juice. I did exactly as recipe was written. I bas...
4/1/2012
When it comes to roasting...pan size matters. If your pan is too large your drippings are more likely to burn.
4/1/2012
I make a lot of coatings like this.....especially on ribs. The trick is when using honey, you have to do one of 2 things. Keep it covered and uncover the last 20 min of baking to crisp up or use...