READY IN 2¼ hrs

Spicy Honey-Roasted Chicken

Read Reviews (72)

"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!" — KDcook

Directions

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.

Kitchen-Friendly View

PREP 5 mins
COOK 2 hrs
READY IN 2 hrs 15 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 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!

—NykRow

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Most Helpful Critical Review

Feb 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.

—Kevin

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94 Ratings

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Apr 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!

—Jen

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Mar 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. :)

—Christina

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Aug 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!

—sare

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Feb 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.

—Gilda Louise

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Apr 01, 2012

When it comes to roasting...pan size matters. If your pan is too large your drippings are more likely to burn.

—mcgul01

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Apr 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!!!

—gardening in philly

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Nutrition

Calories
523 kcal
26%

Carbohydrates
18.5 g
6%

Cholesterol
153 mg
51%

Fat
28.8 g
44%

Fiber
0.5 g
2%

Protein
46.3 g
93%

Sodium
463 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spicy Honey-Roasted Chicken

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 523
Calories from Fat: 259

% Daily Value *
Total Fat 28.8g 44 %
Saturated Fat 9g 45 %
Cholesterol 153mg 51 %
Sodium 463mg 19 %
Potassium 448mg 13 %
Total Carbohydrates 18.5g 6 %
Dietary Fiber 0.5g 2 %
Protein 46.3g 93 %
** Sugars 17.6g
Vitamin A 12 %
Vitamin C 2 %
Calcium 4 %
Iron 29 %
Thiamin 12 %
Niacin 111 %
Vitamin B6 45 %
Magnesium 15 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.