Moroccan-Style Roast Chicken
A succulent whole chicken roasted with a aromatic blend of honey, butter, cinnamon and turmeric for a Moroccan-inspired feast. The sweet and savory glaze creates a beautifully bronzed exterior while keeping the meat tender and juicy.
Ingredients
- •¼ cup unsalted butter
- •¼ cup honey
- •1 teaspoon ground cinnamon
- •¼ teaspoon turmeric
- •1 whole chicken
- •rinsed
- •patted dry
Cooking Instructions
- 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.
10 min
- 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.
70 min
