Spatchcocked Roasted Whole Chicken With Hot Honey

January 24, 2025 - by ultimaterecipe10

A spatchcocked roasted whole chicken with hot honey is the perfect dish for those seeking a balance of crispy, golden skin and tender, juicy meat. Spatchcocking—a method where the backbone of the chicken is removed, and the bird is flattened—ensures even cooking and significantly reduces the cook time. This technique creates a flavorful, well-roasted chicken that’s ideal for weeknight dinners or entertaining guests.

For the crispiest skin, allow the chicken to air dry in the refrigerator for 1-2 hours before seasoning and roasting. The magic happens with the hot honey glaze, a delightful mix of sweetness with a hint of heat. The glaze caramelizes in the oven, creating an irresistible, sticky coating that enhances every bite. For an added personal touch, you can make your own hot honey by infusing honey with fresh peppers and spices.

Pair this savory dish with your favorite side dishes, like roasted vegetables, mashed potatoes, or a crisp green salad, to complete the meal. Whether you’re new to cooking whole chickens or a seasoned pro, this recipe is a game-changer for its simplicity, flavor, and stunning presentation.

Ingredients

For the Chicken:

1 whole chicken (about 4-5 lbs)
1 tbsp salt
1 tsp black pepper
1 tsp garlic powder
2 tbsp soy sauce
2 tbsp hot honey (store-bought or homemade)

For Homemade Hot Honey:

½ cup honey
1-2 fresh chili peppers (such as jalapeño or Fresno), thinly sliced
½ tsp red pepper flakes
1 tsp apple cider vinegar

Directions

For the Chicken:

Using poultry shears, remove the backbone of the chicken and press down on the breastbone to flatten.
Pat the chicken dry with paper towels. Refrigerate uncovered for 1-2 hours for crispier skin.
Mix salt, pepper, and garlic powder. Rub liberally over the chicken’s skin.
Combine soy sauce and hot honey in a small bowl; set aside.
Preheat oven to 450°F. Place the chicken on a greased sheet pan and roast for 25 minutes.
Brush the chicken with the honey-soy mixture, reduce oven temperature to 300°F, and roast for another 30-45 minutes, or until the internal temperature reaches 165°F.
Let the chicken rest for 10 minutes before carving.

For the Hot Honey:

Combine honey, chili peppers, red pepper flakes, and apple cider vinegar in a saucepan. Heat gently until warm but not boiling.
Allow the mixture to infuse overnight in the refrigerator. Strain out the peppers before using.

Serve the chicken brushed with extra hot honey and enjoy!