Monday, February 6, 2017
Cinnamon Honey Buttered Chicken
Juicy, with that warm slightly sweet taste of honey and cinnamon Roasted Chicken, it's Delicious
You have to try this, You can spatchcock your chicken or use this recipe with just thighs, legs, quarters, or the whole chicken, I like spatchcocked because the chicken cooks faster and it's juicy
What you need
1 4-pound spatchcock chicken
1/4 cup butter, softened
2 teaspoons cinnamon
2 teaspoons runny honey
Sea salt and freshly ground black pepper
Preheat the oven to 425°F.
How to make it:
Make the cinnamon-and-honey butter by placing the softened butter in a bowl and mixing in the cinnamon and honey using a spoon.
Turn the chicken skin-side up and use your fingers to gently separate the skin of the chicken from the breast and thigh meat to create pockets. Spoon half of the flavored butter underneath the skin of the chicken breast and wings using a spoon and spread it around evenly. Smear the rest of the cinnamon-and-honey butter over the skin of the chicken. Season with sea salt and freshly ground black pepper.
Place the spatchcock chicken into the pre-heated oven for 45 minutes.
How to spatchcock your own whole chickens at home