Moroccan-Style Roast Chicken
Recipe GLPR08b447155eaeb0
A fragrant whole chicken roasted until golden and tender, finished with a warm glaze of melted butter infused with honey, cinnamon, and turmeric. The sweet and warming spices create an aromatic crust while the meat stays juicy inside. Serve with the reserved spiced butter drizzled over the top.
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Ingredients
1/4 cup unsalted butter, melted
1/4 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 whole chicken (4 3/4 to 5 pounds), rinsed and patted dry
Salt to taste
Black pepper to taste
Directions
Preheat your oven to 400°F and position the oven rack in the lower third. In a small bowl, whisk together the melted butter, honey, ground cinnamon, and ground turmeric until well combined. Season the mixture with salt and pepper to taste. Set aside 1/4 cup of the honey butter in another small bowl for serving later.
Place the whole chicken on a rack set in a roasting pan. Brush the chicken generously with some of the remaining honey butter mixture and season the skin and cavity with salt and pepper.
Roast the chicken in the preheated oven for about 1 hour and 10 minutes, basting with the remaining honey butter every 20 minutes or so. If the skin begins to brown too quickly, loosely cover the chicken with aluminum foil.
The chicken is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. Transfer the roasted chicken to a serving platter.
Drizzle the reserved honey butter over the cooked chicken and serve immediately while warm.
