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Recipe Detail Page
Hot Honey–Roasted Chicken with Cider-Braised Shallots
Holiday 2024
Nothing is more comforting than a roast chicken dinner at home. This bird cooks over shallots braised in cider, apple butter and mustard. What really sets this chicken apart is its sweet, spicy and crispy skin, which is achieved by basting the bird with honey, cayenne and a secret ingredient: baking powder.
Serves 4 to 6
2 tbsp (30 mL) unsalted butter
1 lb (455 g) shallots, peeled, halved lengthwise
3 tbsp (45 mL) grainy mustard
1 can (355 mL) dry sparkling cider
3 tbsp (45 mL) apple butter
4 sprigs thyme, divided
1 lemon, halved crosswise
1 whole chicken, about 4 lbs (1.81 kg)
1 tsp (5 mL) baking powder
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt
1 tsp (5 mL) sweet paprika
1 tsp (5 mL) cayenne
3 tbsp (45 mL) honey
1. In a Dutch oven big enough to hold chicken, heat butter over medium-high. Add shallots, cook, stirring occasionally, until golden brown, about 5 minutes. Add mustard, cider, apple butter and 2 thyme sprigs. Stir to combine. Remove from heat.
2. Preheat oven to 425°F (218°C). Place lemon halves and remaining two thyme sprigs in chicken cavity. Pat chicken dry with paper towel.
3. Mix baking powder, salt, paprika and cayenne in a small bowl. Rub mixture all over chicken. Place, breast side up, over shallots and place in the oven.
4. Bake until chicken is beginning to brown, about 15 minutes. Remove from oven and brush chicken all over with honey.
5. Reduce oven to 350°F (177°C).
6. Return chicken to oven. Bake until chicken is deep brown and an instant-read thermometer inserted into thickest part of thigh reads 165°F (74°C), about 50 minutes more.
7. Remove from oven and let chicken rest for 20 minutes. Carve and serve with shallots and braising liquid.
Serves 4 to 6
