Hot Honey Roasted Chicken | Food & Wine Recipes

Hot Honey Roasted Chicken | Food & Wine Recipes

This Hot Honey Roasted Chicken may take some time, but it is sure worth it. The time allows the meat to become incredibly juicy and flavorful. The leftover hot honey is the perfect topping for pizza or drizzle on a cheese plate.

#HotHoney #RoastedChicken #Foodie

Find the full recipe here,

2 tablespoons kosher salt, divided 1 1/2 teaspoons black pepper 1/2 teaspoon ground cardamom 4 chicken leg quarters 1 cup raw wildflower honey 1/3 cup unfiltered apple cider vinegar 1 tablespoon cayenne pepper 1 teaspoon smoked paprika 1 large garlic clove, roughly chopped 4 (3-inch) orange peel strips 1 thyme sprig 3/4 cup chopped toasted pecans 1/4 cup thinly sliced radishes 1/4 cup edible flowers (such as Micro Marigolds) (about 1/4 ounces)
Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking here:

or the subscribe button above—and don’t forget to turn on notifications by clicking on the bell.

How to Make It
Step 1
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.

Step 2
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.

Step 3
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.

For more great videos, check out:
— Food & Wine Culinary Director Justin Chapple reveals wonderfully oddball and genius cooking tips on Mad Genius.

— Food & Wine serves up delicious dinner inspirations, recipes, and how-tos:

More ways to follow Food & Wine:

Subscribe to Food & Wine:

Food & Wine inspires and empowers our wine- and food-obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed.

Hot Honey Roasted Chicken | Food & Wine Recipes


Family Recipes On A Budget

Latest Recipes

Recipe Types

Latest Recipes