Moroccan-Style Roast Chicken
From Bon Appetit, this sounds really good.
- Ready In:
- 1hr 10mins
- 1⁄4 cup unsalted butter, melted
- 1⁄4 cup honey
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon turmeric
- 1 whole chicken, rinsed, patted dry
- Position rack in bottom third of oven; preheat to 400°F
- Whisk butter, honey, cinnamon, and turmeric in small bowl.
- Season with salt and pepper.
- Transfer 1/4 cup honey butter to small bowl; reserve.
- Place chicken on rack in roasting pan.
- Brush with some of remaining honey butter; sprinkle with salt and pepper.
- Roast chicken until thermometer inserted into thickest part of thigh registers 165°F to 170°F, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes.
- Transfer to platter. Serve with reserved honey butter.
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Very tasty, made DH renounce his claims that Sam's Club rotisserie chickens were the best. (Really!) This was so easy. I was making a couple of other recipes at this time, so I forgot to baste. It was not a tragic mistake. The chicken was very moist and the flavor was delicate. It looked spectacular with some sauce poured over it!. Made for Best of 2013, based on NorthwestGal's recommendation.
This was superb, lazyme. The end result was a moist chicken with a phenomenal taste. Serving it with the honey butter is a real must for the full flavor effect. Like another reviewer already pointed it, it's not as sweet as one would expect. Instead, you get a very nice balance of honey and cinnamon that produces a wonderfully tasting dish. Made for ZWT #9 (North Africa). Yum!
This turned out so juicy, and not really as sweet as you'd think with the amount of honey in it. The flavor of the honey comes through, but not so much of the sugar. It's very, very nice. I made a couple of tiny adjustments. We like to roast our chickens cut up, and I tossed some carrots and pickled lemons in the pan with it. The carrots were great with the braising liquid. Thanks for the great recipe.