There’s nothing like a whole roast chicken. This one is glazed with honey and garnished with sesame seeds, but the same recipe can be made with pieces of chicken, quick and easy and everyone can get the piece they want. Sweet honey chicken.
Honey-Sesame Glazed Chicken
Servings
4 Servings
Ingredients
- Cooking spray
- ½ cup white wine
- ¼ cup honey
- 2 tablespoon extra virgin olive oil
- 1 tablespoon kosher salt
- 6 cloves garlic
- 1 chicken cut into eight pieces, about 3 pounds
- 2 tablespoon sesame seeds
Instructions
- Preheat oven to 400° F. Lightly spray a rimmed baking sheet.
- In a food processor, combine wine, honey, oil, salt, and garlic. Puree until smooth.
- Transfer to a large bowl. Add chicken and toss to coat well.
- Place chicken on the prepared pan top with sauce. Bake 40 to 45 minutes, or until chicken is cooked through.
- Garnish with sesame seeds.
Notes
MAKE IT A MEAL: Serve with sautéed spinach for a healthful meal.
DRESS IT UP: Use this glaze on a beautiful whole bird, basting with the glaze every 20 minutes. Bake a 4- to 5-pound chicken at 400° F for 1 to 1 ½ hours. Serve the bird on an elegant platter with chopped radicchio or fresh spinach to add color. Sprinkle with sesame seeds to garnish.
How do you think it would be with an apple in the cavity?
Yummy! Love that idea.
Thanks so much, you can use any brand, but it will be hard to cook this recipe on the stove, I am honestly not sure how it would work, you could cook try browning it and then cooking it covered, but you won’t get the nice crispy skin.
Hello,
I do not have any oven . Is it ok to cook with stove top when recipe calls for oven? Does it have to be exact brand of food such as Geffen products which is really hard to get over here, or will other brands work as well? I love to try your recipes and add to my collection of recipes, Jamie. You are AMAZING!!!
Sure the sauce will be great, just adjust the cooking method.
Can I make this with pargiot
always uncovered unless I specify “covered” 🙂
covered or uncovered
yes of course you can!
oh for sure! delish!
Would I be able to use this recipe on cornish hens?
Can you line the baking sheet with parchment paper for an easier clean up?
OH THANK YOU THANK YOU THANK YOU THANK YOU for this comment and your feedback.
i LOVE the recipes! they are simple and quick and fabulously delicious. i MUST give you feedback on the cocunut red snapper–ABSOLUTELY INCREDIBLY SENSATIONAL!!!
excellent
if you find your sauce is very liquidy is refrigerate the sauce overnight – it will be thicker and stick better and behave more like a glaze.
This was a nice chicken recipe. Chicken came out golden and tasted nice with a sweet flavor. For the person who said the sauce came out completely liquid- Im not an expert but did you use a cookie sheet (rimmed baking sheet) as the recipe directed. If you used a regular pan I have found in other recipes that it really makes a difference.
I just made it, I used all the right ingredients and the sauce came out completely liquid, didn’t stick to the chicken at all.
OMG!!! This was so good! It is definitely becoming a go to recipe over here
I just made this chicken for Friday night and it came out DELICIOUS!