Made this Chicken dish last night. Recipe from Luna Cafe. It was loved by all so I wanted to share. Please note I did cook the chicken longer than the recipe called for.
Fire-Spiced Chicken with Honey-Lemon Glaze
This roast chicken is succulent, herbaceous, and a little spicy, with a sweet-tart, caramelized glaze.
2 whole chicken fryers, cut into 4 breast-wing pieces and 4 thigh-drumstick pieces (remaining carcass reserved for making stock)
Dry Cure
1 tablespoon smoked or regular Spanish paprika (mild)
2 teaspoons fine sea salt
2 teaspoons minced garlic
2 teaspoons minced fresh thyme
2 teaspoons minced fresh oregano
2 teaspoons dry mustard
1 teaspoon cayenne powder
1 teaspoon ground black pepper
Honey Lemon Glaze
½ cup wildflower honey (love Mech Apiaries Meadow honey, available at Pike Place Market)
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Two or more days before roasting, dry cure the chicken.
In a small bowl, combine all of the Dry Cure ingredients, and mix well.
Rinse the chicken quarters. Remove any extraneous fat, and pat completely dry with paper towels.
Sprinkle the dry cure mixture over the chicken pieces liberally (but don’t go overboard).
Arrange the chicken in a single layer on an wedged cookie sheet, cover with plastic wrap and foil, and refrigerate for 24-48 hours.
To glaze and roast the chicken, remove the chicken from the refrigerator and pat each piece dry.
Arrange chicken pieces on a lightly oiled wire rack set over a foil-lined, edged baking sheet.
In a small mixing bowl, whisk together the honey, lemon juice, and Dijon mustard.
Using a pastry brush, brush the glaze evenly over each chicken piece.
Roast at 350° for about 40 minutes, adding more glaze to the chicken pieces every 10 minutes or so.
Note The USDA’s Food Safety & Inspection Service recommends cooking chicken to a minimum internal temperature of 165°. I usually aim for 175 degrees. Test with an instant read thermometer at the meatiest part of the thigh. White meat cooks more quickly than dark meat, so remove the breast sections prior to the leg sections if necessary
Fire-Spiced Chicken with Honey-Lemon Glaze
This roast chicken is succulent, herbaceous, and a little spicy, with a sweet-tart, caramelized glaze.
2 whole chicken fryers, cut into 4 breast-wing pieces and 4 thigh-drumstick pieces (remaining carcass reserved for making stock)
Dry Cure
1 tablespoon smoked or regular Spanish paprika (mild)
2 teaspoons fine sea salt
2 teaspoons minced garlic
2 teaspoons minced fresh thyme
2 teaspoons minced fresh oregano
2 teaspoons dry mustard
1 teaspoon cayenne powder
1 teaspoon ground black pepper
Honey Lemon Glaze
½ cup wildflower honey (love Mech Apiaries Meadow honey, available at Pike Place Market)
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Two or more days before roasting, dry cure the chicken.
In a small bowl, combine all of the Dry Cure ingredients, and mix well.
Rinse the chicken quarters. Remove any extraneous fat, and pat completely dry with paper towels.
Sprinkle the dry cure mixture over the chicken pieces liberally (but don’t go overboard).
Arrange the chicken in a single layer on an wedged cookie sheet, cover with plastic wrap and foil, and refrigerate for 24-48 hours.
To glaze and roast the chicken, remove the chicken from the refrigerator and pat each piece dry.
Arrange chicken pieces on a lightly oiled wire rack set over a foil-lined, edged baking sheet.
In a small mixing bowl, whisk together the honey, lemon juice, and Dijon mustard.
Using a pastry brush, brush the glaze evenly over each chicken piece.
Roast at 350° for about 40 minutes, adding more glaze to the chicken pieces every 10 minutes or so.
Note The USDA’s Food Safety & Inspection Service recommends cooking chicken to a minimum internal temperature of 165°. I usually aim for 175 degrees. Test with an instant read thermometer at the meatiest part of the thigh. White meat cooks more quickly than dark meat, so remove the breast sections prior to the leg sections if necessary
