Enjoy Labor Day Weekend with Honey Barbecue Roast Chicken

Roast Chicken

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There’s just something about roast chicken, isn’t there? I mean, the scent alone of a chicken roasting in your oven is enough to bring neighbors over and evoke a sense of comfort and joy in the house.  Every time I roast a chicken, it makes me think of Sundays at my parent’s house growing up. Maybe I’m just from the South, but in my mind church and chicken go hand in hand.

Roast Chicken

Nowadays, despite the fact that I have my own little house and no family near to share chicken dinners with, I still love to roast them once in awhile for the sole reason of leftovers! Leftover roast chicken is one of life’s greatest pleasures.

And this is my secret ingredient:

Roast Chicken

This barbecue seasoning turns regular roast chicken into something extraordinary. And a gentle brushing of honey after roasting? Well, that just takes everything to the next level.

Honey Barbecue Roast Chicken

Roast Chicken

Learn how to turn roast chicken into something extraordinary from Jenna Weber of Eat, Live, Run. See the full post at the Fresh Tastes Blog.

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Ingredients

  • 1 4-5 lb chicken, preferably organic and free range
  • ¼ cup honey
  • 2 tablespoons barbecue seasoning
  • 1 T extra virgin olive oil
  • 1 head garlic
  • 1 tsp salt

Directions

  1. Preheat oven to 425.
  2. Remove giblets from chicken (they’ll be in a little packet stuck into the cavity of the chicken).
  3. Liberally rub barbecue seasoning and salt all over chicken. Slice the top off the garlic head and place it inside the chicken cavity (no need to peel).
  4. Place chicken in a large roasting pan or 9 x 13 inch pan and drizzle with olive oil. Place in oven. Roast for 90 minutes.
  5. To check to see if chicken is done, stick a meat thermometer into the center. If the temperature reaches 180 degrees, it’s done. You may need to continue roasting for a full two hours to reach desired temperature as different ovens range in temperature.
  6. When chicken is done, brush honey all over the skin right out of the oven. Let chicken rest for 10-15 minutes before slicing.

Yield: 4-5 servings


Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.