Ingredients
Method
- Preheat oven to 400°F.
- Pat the chicken dry with paper towels. Combine the salt, pepper, garlic powder, and onion powder, then season the chicken evenly on all sides. Arrange skin-side up in a 9x13 baking dish or roasting pan.
- Roast uncovered for 50 minutes.
- While the chicken roasts, combine the honey, soy sauce, Worcestershire, garlic, and red pepper flakes (if using) in a small saucepan. Bring to a gentle simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes, until reduced and thick enough to coat the back of a spoon. Remove from heat.
- After 50 minutes, carefully pour off and discard most of the liquid from the pan.
- Brush the chicken with about two-thirds of the glaze, reserving the rest. Return to the oven and roast 10 more minutes, or until the thickest part reaches 185-195°F.
- {Optional} Broil 1 to 2 minutes for extra crispy, caramelized skin. Watch closely so the glaze does not burn.
- Remove from the oven and rest 5 minutes. Brush or spoon the remaining glaze over the chicken just before serving.
Video
Notes
- Cook to 185-195°F: the higher finish breaks down the connective tissue in the dark meat for tender, juicy results.
- Reduce the glaze first: simmer until it coats the back of a spoon so it clings and turns glossy.
- Glaze late: brush it on only in the last 10 minutes so the honey caramelizes instead of burning, and reserve a third for after baking.
- Pour off the pan liquid: dump most of it before glazing so the glaze does not thin out.
- Optional broil: 1 to 2 minutes at the end for extra crisp. Watch closely so the glaze does not burn.
- Other cuts work: bone-in thighs or drumsticks are fine. Reduce the roast time before glazing, and still cook to 185-195°F.
- Any pure honey works: avoid honey-flavored syrups, which do not caramelize the same.
