"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
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1 (6 pound)
whole roasting chicken
1 1/2 teaspoons
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!
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.
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!
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. :)
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!
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.
When it comes to roasting...pan size matters. If your pan is too large your drippings are more likely to burn.
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Honey-Roasted Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 259
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