Wednesday, April 4, 2012

Spicy Honey-Roasted Chicken and Sweet Carrots

Both of these recipes were crazy easy and very delicious. I hated carrots as a kid, but have learned to love them as an adult.

I cooked my chicken in the Deep Covered Baker (remember, we talked about that earlier) and when it was done, I took it out of the oven and put the cover on it till the rest of dinner was done. Perfection!

Spicy Honey-Roasted Chicken (recipe from

  • 1 (6 pound) whole roasting chicken
  • 1/2 cup honey
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons butter, melted

  1. Preheat oven to 400F. Rinse and pat dry the chicken; place in roasting pan.
  2. 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 chicken with the melted butter.
  3. Roast the chicken in the preheated oven until the skin begins to brown, 30 min. Baste the chicken with juices in the roasting pan.
  4. Reduce heat to 350F, and roast until no longer pink at the bone and the juices run clear, about 1 to 1 1/2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180F. 
  5. Remove the chicken from the oven, cover and allow to rest in a warm area for 10 minutes before slicing.

Sweet Carrots (recipe from

  • 1 1/2 cups baby carrots
  • 2 teaspoons brown sugar
  • 1 teaspoon butter or stick margarine
  • 1 teaspoon white wine vinegar or cider vinegar
  • 1/8 teaspoon salt
  • 1 teaspoon minced chives

  1. Place carrots in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until tender. 
  2. Transfer carrots to a bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives.

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