Spicy Honey-Roasted Chicken Recipe - Allrecipes.com
Spicy Honey-Roasted Chicken Recipe
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Spicy Honey-Roasted Chicken

Recipe by  

"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 Edit and Save

Original recipe makes 1 whole roasted chicken Change Servings
  • PREP

    5 mins
  • COOK

    2 hrs

    2 hrs 15 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
  2. 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.
  3. 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.
  4. 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.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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!

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.

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!

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. :)

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!

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.

Apr 01, 2012

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

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!!!


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  • 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.

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