Hot Honey Butter Roasted Chicken
Serves: 6 to 8
 
Ingredients
  • 1⁄2 cup plus 1⁄3 cup salted butter, cubed, room temperature, and divided
  • 6 tablespoons hot sauce*, divided
  • 5 tablespoons honey, divided
  • 1 tablespoon kosher salt
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon ground black pepper
  • 1 (6 1⁄2- to 7-pound) whole young chicken, cut into 8 pieces, backbone and giblets discarded
  • 2 lemons, cut into 1⁄4-inch slices
  • 6 sprigs fresh thyme
Instructions
  1. In a medium saucepan, heat 1⁄2 cup butter, 4 tablespoons hot sauce, 3 tablespoons honey, salt, thyme leaves, and pepper over medium heat until butter is melted. Let cool completely.
  2. In a large resealable plastic bag, place butter mixture; add chicken. Seal bag, and turn to coat. Refrigerate for at least 1 hour or up to overnight.
  3. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  4. On prepared pan, arrange lemon slices and thyme sprigs in a single layer.
  5. Remove chicken from bag, discarding marinade, and place on lemon and thyme sprigs.
  6. Bake until an instant-read thermometer inserted in thickest portion registers 165°, 30 to 40 minutes, loosely covering with foil halfway through baking to prevent excess browning.
  7. In another medium saucepan, heat remaining 1⁄3 cup butter, remaining 3 tablespoons hot sauce, and remaining 2 tablespoons honey over medium heat until butter is melted. Serve with chicken.
Notes
*We used Crystal Hot Sauce.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/hot-honey-butter-roasted-chicken/