Honey Roast Chicken
|Kosher salt/Sea salt||To Taste|
|Yellow onion||2⁄3 Cup (10.67 tbs), minced|
|Garlic||3 Clove (15 gm) (Large Cloves)|
|Dijon mustard||1⁄3 Cup (5.33 tbs)|
|Honey||2⁄3 Cup (10.67 tbs)|
|Mango chutney/Peach chutney||3 Tablespoon|
|Dark raisins/Dried currants||1⁄4 Cup (4 tbs), chopped|
|Chickens||4 Pound, each cut into 8 serving pieces|
1 To prepare the chicken: Rinse and pat each chicken dry.
2 Cut each chicken into 8 serving pieces as directed in video. (Alternatively, have the butcher do this)
3 For the sauce, in a heavy 1-quart saucepan, melt butter over medium heat.
4 When bubbling, sauté onion and garlic until softened, for 3 to 5 minutes.
5 Add the remaining ingredients, except chicken, and stir until combined.
6 Heat until warm throughout and set aside until cool enough to handle.
7 Dip each piece of chicken in the sauce, coating chicken completely.
8 On a large shallow baking sheet, lay chicken pieces (skin side up).
9 Spoon any remaining sauce over the chicken.
10 Place chicken in a cold oven, turn heat to 400 degrees F and bake for 1 hour.
11 Alternatively, preheat the oven to 375 F and cook the chicken for 45 minutes. When done, the tops of the pieces will be deeply colored and crisp.
12 The chicken meat will be cooked through and succulent. If, after the allotted time, the chicken doesn’t look as it should, roast for a few more minutes.
13 Transfer chicken to a warmed serving platter and serve hot or at room temperature.