Honey-Roasted Chicken

Name: Honey-Roasted Chicken
Total time: 2 h 45 min
Yield: 3 to 4 servings
Cuisine: asian
Ingredients: 2 teaspoons ground black pepper; 2 teaspoons kosher salt; 2 tablespoons sugar; 3 teaspoons sesame oil; 1 chicken, 3 1/2 to 4 pounds; 1/4 cup vegetable oil; 1 tablespoon annatto seeds; 2 tablespoons plus 1/2 teaspoon soy sauce; 3 tablespoons honey; 1 tablespoon lime juice

By Molly O'Neill

Total Time: 2 hours 45 minutes
Rating: 4(20)
Comments: Read comments

Featured in: Food; Green Cuisine

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Ingredients

Yield:3 to 4 servings

2teaspoons ground black pepper
2teaspoons kosher salt
2tablespoons sugar
3teaspoons sesame oil
1chicken, 3½ to 4 pounds
¼cup vegetable oil
1tablespoon annatto seeds
2tablespoons plus ½ teaspoon soy sauce
3tablespoons honey
1tablespoon lime juice

Ingredient Substitution Guide

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Preparation

Step 1
In a small bowl, combine the pepper, salt, sugar and 2 teaspoons of the sesame oil. Rub the mixture over the skin and in the cavity of the chicken. Refrigerate the chicken for 1 hour.
Step 2
Meanwhile, in a small saucepan, combine the vegetable oil and annatto seeds. Place over low heat and cook until the seeds begin to sizzle. Remove from the heat and set aside to cool. Strain, discarding the seeds, and stir ½ teaspoon of the soy sauce into the oil. Set aside.
Step 3
Preheat the oven to 375 degrees. In a small bowl, combine 1 tablespoon of the annatto oil (save the rest for another use), the remaining teaspoon of sesame oil, the remaining soy sauce, the honey and lime juice. Whisk until smooth.
Step 4
Place the chicken in a roasting pan fitted with a rack. Pour half of the honey-soy mixture over the chicken and place it in the oven. Roast the chicken, basting every 10 to 15 minutes with the remaining honey-soy mixture, until the chicken is cooked through, about 1½ hours.
Step 5
Allow the chicken to rest for 10 minutes before carving and transferring to a platter.