Hot Honey Roasted Chicken

5 from 1 vote

This Hot Honey Roasted Chicken has juicy meat and crispy golden skin coated in a sticky chili crunch glaze. Hot honey brings sweet heat while chili crunch adds savory spice and texture for an incredibly flavorful whole roasted chicken.

Prep Time10

Cook Time1

Resting Time10

Total Time1 20

Course: Dinner

Cuisine: American

Keyword: Hot Honey Chicken, Hot Honey Roasted Chicken, Hot Honey Roasted Chicken with Chili Crunch

Servings: people

Author: Silvia Dunnirvine

Ingredients

1 whole chicken about 4 1/4 lb
6 tbsp unsalted butter divided
3 tbsp olive oil divided
1 1/2 tsp sea salt
1 1/2 tsp black pepper
1/2 tbsp Italian seasoning
1/2 tbsp paprika
1/2 tbsp garlic powder
1/2 tbsp onion powder
3 tbsp hot honey
1 tbsp chili crunch oil including some of the crunchy chili

Instructions

Preheat the oven to 450°F. Pat the chicken thoroughly dry with paper towels and place it breast-side up in a roasting pan or baking dish.
In a small bowl, combine 4 tablespoons melted butter, olive oil, sea salt, black pepper, Italian seasoning, paprika, garlic powder and onion powder.
Rub the butter and seasoning mixture generously over the entire chicken. Carefully loosen the skin over the breasts and rub some of the mixture directly onto the breast meat underneath the skin.
Place the chicken in the preheated oven and immediately reduce the temperature to 400°F. Roast until the skin is golden and the internal temperature reaches approximately 150–155°F. For my 4¼-pound chicken, this took about 50–55 minutes.
Meanwhile, melt the remaining 2 tablespoons butter and stir together with the hot honey and chili crunch until combined.
Once the chicken reaches approximately 150–155°F, brush the hot honey chili crunch mixture generously over the skin.
Return the chicken to the oven and roast for another 5–10 minutes, watching the glaze closely, until the thickest part of the chicken reaches 165°F.
Remove from the oven and allow the chicken to rest for about 10 minutes before carving. Spoon some of the pan juices over the chicken and serve.

Notes

Use temperature rather than time: My 4¼-pound chicken took about 50–55 minutes to reach the glazing stage, but whole chickens vary. Start checking early and add the hot honey glaze when your chicken reaches approximately 150–155°F.

Don't glaze too early: Adding the hot honey toward the end allows it to caramelize without burning before the chicken is cooked through.

Chili crunch: Stir the jar before measuring so you get some of the crunchy chile pieces along with the oil.

Doneness: Cook whole chicken to an internal temperature of 165°F, checking the thickest areas without touching the bone.

Storing and Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days.

You can store the meat whole or carve it from the bones first. I prefer carving leftover chicken because it makes it easier to use throughout the week in salads, grain bowls, sandwiches or wraps.

When reheating, keep in mind that the hot honey coating can darken quickly under intense heat. Reheat gently until warmed through rather than trying to recreate the original roasting temperature.

Nutrition