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Spicy Honey-Roasted Chicken

Spicy Honey-Roasted Chicken

  • Prep

    5 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
KDcook

KDcook

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 523 kcal
  • 26%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 46.3 g
  • 93%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

NykRow
320

NykRow

2/10/2011

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!

Kevin
315

Kevin

2/8/2011

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.

Jen
161

Jen

4/14/2011

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!

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