Roast Chicken with Hot Honey

by ATina on January 04, 2021

Pre-seasoning these chicken legs with salt at least an hour before cooking ensures flavorful, juicy meat. Drizzle leftover hot honey on a cheese plate or pizza.

Active:30 mins
Total:2 hrs 50 mins
Yield:4

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together 4 teaspoons salt, black pepper, and cardamom. Sprinkle chicken all over with spice mixture. 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.

  • Heat 1 inch of water in a medium saucepan 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. 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.

  • Preheat oven to 450°F with rack in upper third of oven. Bake chicken in preheated oven until golden brown and a meat thermometer inserted in thickest portion registers 160°F, 30 to 35 minutes. Let rest 10 minutes. Drizzle each serving with about 3 tablespoons hot honey. Sprinkle each with 3 tablespoons pecans, 1 tablespoon radish slices, and 1 tablespoon edible flowers.

Make Ahead

Hot honey can be made up to a week in advance. Store in an airtight container at room temperature.

Suggested Pairing

Fruit-forward Zinfandel.

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