Sweet Glazed Butterflied Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 314
- Total Fat
- 24
- Saturated Fat
- 7
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 19
- Cholesterol
- 100
- Sodium
- 385
- Total: 3 hr 50 min (includes sitting time)
- Active: 30 min
Ingredients
For the chicken:
1 roaster chicken, 5 to 7 pounds, butterflied
Kosher salt and freshly ground black pepper
1/4 cup olive oil
For the glaze:
Extra-virgin olive oil, to coat the pan
3 tablespoons unsalted butter
2 tablespoons (1/2 onion) grated onion (use the smallest side on a box grater or a rasp)
1/8 teaspoon allspice
Kosher salt and freshly ground black pepper
2 garlic cloves, grated on a rasp or finely minced
1/4 cup packed light brown sugar
1 tablespoon stone-ground mustard or Dijon
1/4 teaspoon hot sauce (I like Frank's Red Hot here), or more as desired
2 teaspoons apple cider vinegar
Directions
- Prepare the chicken. Season the chicken with salt and pepper. Rest on the counter for 2 hours to come to room temperature. Preheat the oven to 375 degrees F.
- Roast the chicken. Pour the olive oil into a large ovenproof pan over high heat. As the oil begins to smoke, add the chicken, skin side down. Press gently, especially the legs, and allow to sear until a peek beneath reveals golden brown skin, about 10 minutes. Using tongs, flip over so the skin is on top and place the pan in the oven. Roast until the internal temperature is around 140 degrees F, 40 to 45 minutes.
- Make the glaze. In a small pot over medium heat, add some olive oil to coat the pan and melt the butter. Add the onion, garlic, a pinch of salt and a few grinds of pepper. Cook until the onion and garlic are tender but not browned. Add the brown sugar, mustard, hot sauce, vinegar and allspice. Reduce, about 5 minutes, then remove from the heat.
- Glaze the chicken. Remove the chicken from the oven and brush on the glaze. Return the chicken to the oven and continue to cook until the internal temperature reaches 165 degrees F, about 20 minutes more.
- Serve. Cover the chicken loosely with foil and let rest for 15 minutes to allow the juices to redistribute. Then cut into sections and serve.