Ingredients and Weight:
- Whole chicken (1 3-4 pound)
- Olive oil (2 tablespoons)
- Kosher salt (1 tablespoon)
- Freshly ground black pepper (1 teaspoon)
- Brown sugar (1/2 cup)
- Honey (1/4 cup)
- Dijon mustard (2 tablespoons)
- Smoked paprika (1 tablespoon)
- Dried thyme (1 teaspoon)
- Dried oregano (1 teaspoon)
Preparation Time:
15 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- Pat chicken dry with paper towels.
- In a small bowl, whisk together olive oil, salt, pepper, brown sugar, honey, mustard, paprika, thyme, and oregano.
- Brush chicken all over with the marinade.
- Place chicken on a roasting rack set over a rimmed baking sheet.
- Roast for 30 minutes, then reduce heat to 375°F (190°C) and continue to roast for 45-60 minutes more, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Let chicken rest for 10 minutes before carving and serving.
Nutritional Information:
Per serving (1/4 chicken):
* Calories: 450
* Fat: 20 grams
* Saturated fat: 5 grams
* Cholesterol: 120 milligrams
* Protein: 50 grams
* Carbohydrates: 40 grams
Dish Characteristics:
- Crispy, golden-brown skin
- Tender, juicy meat
- Savory and slightly sweet flavor
User Comments:
- "This chicken is so flavorful and juicy! It's the perfect rotisserie-style chicken I've had at home."
- "I love the crispy skin and the honey- Dijon glaze. It's a great way to impress guests."
- "Easy to make and absolutely delicious. This is my new go-to chicken recipe."
Special Precautions and Tips:
- Make sure to pat the chicken dry before marinating to help the skin crisp.
- If you don't have a roasting rack, you can place the chicken on a wire rack set over a baking sheet.
- To ensure even cooking, rotate the chicken halfway through roasting.
- Let the chicken rest before carving to allow the juices to redistribute.
