This is what I am going to make for dinner on Sunday. We are in "empty the freezer" mode ahead of the children's arrival in June. We go through as much as possible out of the freezer so we can stock up on stuff that I can cook ahead, freeze and then thaw and reheat when the kids are here. So, currently I am thawing the chicken needed for this recipe, a small corned beef and a 3lb pork roast. I see reubens and pulled pork in our future but we'll talk about that later. Right now we need to concentrate on the chicken dish mentioned above. I am going to serve it with sweet potato fries and salad.
1 whole roasting chicken
1/2 C. honey
1 tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1 tsp. salt
1 tsp. garlic powder
2 tbsp. butter, melted
Preheat the oven to 400 degrees. Rinse and pat dry the chicken; place in roasting pan.
In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste the chicken with the melted butter.
Roast the chicken in the preheated oven until the skin begins to brown 30-45 minutes. Baste the chicken with the juices in the roasting pan.
Reduce heat to 350 degrees and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant read thermometer inserted into the thickest part of the thigh near the bone should read 180 degrees. Remove the chicken from the overn, cover with a doubled sheet of foil and allow to rest in a warm area for 10 minutes before slicing.
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