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  • Writer's pictureTommy Centola

Hot Honey Butter Roasted Chicken

This recipe is before the current craze of Hot Honey that can be bought in the grocery stores. I would follow this recipe to ensure the proper sweetness to the dish.

1/2 cup plus 1/3 cup butter, cubed, room temperature , and divided

6 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 & pounds) whole young chicken, cut into 8 pieces, backbone and giblets disgarded

2 lemons, cut into 1/4-inch slices

6 sprigs fresh thyme

In a medium saucepan, heat 1/2 cup butter, 4 tablespoons hot sauce, 3 tablespoons honey, salt, thyme eaves, and pepper over medium heat until butter is melted. Let cool to room temperature.

In a large resealable bag, place butter mixture; add chicken. Seal bag and turn to coat. Refrigerate for at least one hour or up to overnight.

Preheat oven to 425℉. Line a rimmed baking sheet with foil.

On prepared pan, arrange lemon and thyme sprigs in a single layer. Remove chicken from bag, marinade, nd place on lemon and thyme sprigs.

Bake until an instant-read thermometer inserted in the 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 2 tablespoons hot sauce, and remaining 2 tablespoons honey over medium heat until butter is melted. Serve with chicken.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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