Spicy Honey-Roasted Chicken

Rating: 4.14 stars
113 Ratings
  • 5 star values: 60
  • 4 star values: 27
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 6

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!

 By KDcook
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.

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  • 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.

Partner Tip

Reynolds® 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 total fat; 153 mg cholesterol; 463 mg sodium. 18.5 g carbohydrates; 46.3 g protein; Full Nutrition

Popular in Whole Chicken

Reviews (89)

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Most helpful positive review

NykRow
Rating: 5 stars
02/10/2011
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 making this again FOR sure! Read More
Helpful
(331)

Most helpful critical review

Anonymous
Rating: 1 stars
02/09/2011
only ok - needs better instructions Read More
Helpful
(2)
113 Ratings
  • 5 star values: 60
  • 4 star values: 27
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 6
Reviews:
Most Helpful Most Positive Least Positive Newest
NykRow
Rating: 5 stars
02/10/2011
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 making this again FOR sure! Read More
Helpful
(331)
Kevin Johnson
Rating: 3 stars
02/08/2011
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 chicken broth to prevent further problems. After the first 30 minutes I basted on the half hour for one hour and the bird was finished with an internal temperature in excess of 180 degrees. However the skin was blackened. Temperatures need to be adjusted. Read More
Helpful
(321)
Jen
Rating: 5 stars
04/14/2011
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 the chili powder cumin and cayenne. It was delicious!! I'll definitely be making it again! Read More
Helpful
(167)
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Christina
Allstar
Rating: 5 stars
03/02/2011
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 bird along with a quartered onion and about 4 cloves of cracked garlic. This smelled wonderful while it was cooking but my only complaint was that the skin sort of burned so next time I'll keep a close eye and cover it w/ foil before it gets to that point. We all really REALLY enjoyed this and I will definately be making it again! Thanks for sharing.:) Read More
Helpful
(128)
sare
Rating: 5 stars
08/21/2011
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! Read More
Helpful
(79)
Gilda Louise
Rating: 5 stars
02/07/2011
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 basted every 15. minutes. Read More
Helpful
(78)
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Lisa Mcguire
Rating: 5 stars
04/01/2012
When it comes to roasting...pan size matters. If your pan is too large your drippings are more likely to burn. Read More
Helpful
(65)
gardening in philly
Rating: 3 stars
04/02/2012
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 all the other ingredients in a rub and brush with honey the last 20 min of baking. For those of you who said the chicken had no taste throw a cut up onion fruit garlic herbs in the cavity of the chicken and it will permeate the meat and give it nice flavor. I really have to post some of my recipes on here!!! Read More
Helpful
(63)
DAMARIS
Rating: 5 stars
06/22/2011
DELISH!!!! I made it with pieces of chicken.. good thing I checked 1/2 way through cooking because they were done... Read More
Helpful
(58)
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