How to make it

  • 1. Preheat the oven to 350° F. (175° C.) and place the rack in the center of the oven.
  • 2. Fit your roasting pan with a V-rack.
  • 3. Mix together the wine, honey, garlic, Sage, olive oil, cinnamon, smoked paprika and some salt and pepper glaze in a small bowl.
  • 4. Sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the rosemary sprigs and lemon slices.
  • 5. Place the chicken in the V-rack-fitted roasting pan. Sprinkle the outside of the chicken with salt and pepper.
  • 6. Tie the drumsticks together using butcher's twine. Brush the outside of the chicken with about half of the honey glaze.
  • 7. Transfer the chicken to the hot oven. Roast about 30 minutes, and then brush the glaze on the chicken once more.
  • 8. Continue to roast the chicken until the skin is golden brown and an instant-read thermometer reaches 147°-150° F (64° -65° C) in the thickest part of the thighs, about 40 more minutes. DON’T OVERCOOK.
  • Of course there’s a BBQ option for this. For step #1 bring your Kamado, or whatever, up to temp, using plenty of wood or charcoal, add some soaked Pumuli wood chips, close the lid, adjust the vents and follow steps 2 through 8. Stoke the fire a bit when you do the second coat of glaze and, in about 40 minutes, you get a lovely roasted bird with a nice mild smoky flavor.
  • What about sides? My head went to rice and steamed green veggies and then I said bugger that and did buttered Spaetzle and fried cabbage with a European bread.

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