Using a simple Hot Honey Butter as a marinade and sauce takes everyday roasted chicken to a whole new level.
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
- 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.
- 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.
- Preheat oven to 425°. Line a rimmed baking sheet with foil.
- On prepared pan, arrange lemon slices and thyme sprigs in a single layer.
- Remove chicken from bag, discarding marinade, and place on lemon and thyme sprigs.
- 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.
- 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.
