Honey Roast Chicken
8 comments
Appears in Cook's Country February/March 2010
We imagined a chicken that was crisp and beautifully flavored. But it burned, and the honey failed to register.
WHY THIS RECIPE WORKS
To ensure our Honey Roast Chicken recipe was nicely seasoned through and through, we rubbed both the skin and meat with a mixture of salt, pepper, and paprika. We waited until the chicken was almost done before coating it with a honey–cider...
