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Moroccan-Style Roast Chicken

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Moroccan-Style Roast Chicken

Moroccan-Style Roast Chicken

amanda

Equipment

  • - Electric Roaster Oven with Removable Rack

  • - Digital Kitchen Thermometer

  • - Medium Dutch Oven (enameled)

  • - Cast Iron Skillet

  • - Rubber Spatula Set

  • - Mandoline Slicer (with adjustable blade)

  • - Silicone Spatula Set

  • - AmazonBasics Oven-Safe Roasting Pan (13 x 9 inches)

  • - Digital Kitchen Scale

Ingredients

  • 1/4 cup ( 1/2 stick) unsalted butter, melted

  • 1/4 cup honey

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon turmeric

  • 1 (4 3/4- to 5-pound) whole chicken, rinsed, patted dry

Instructions

1

Instruction 1

Position rack in bottom third of oven; preheat to 400°F. Whisk butter, honey, cinnamon, and turmeric in small bowl. Season with salt and pepper. Transfer 1/4 cup honey butter to small bowl; reserve.
2

Instruction 2

Place chicken on rack in roasting pan. Brush with some of remaining honey butter; sprinkle with salt and pepper. Roast chicken until thermometer inserted into thickest part of thigh registers 165°F to 170°F, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes. Transfer to platter. Serve with reserved honey butter.
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