Honey Mustard Chicken

A sticky sweet-and-spicy honey glaze

The glaze used here is also available as a standalone recipe: Honey Mustard Glaze.

Ingredients

• Two 4-pound (1.81 kg) chickens, each cut into 8 pieces
• 1/4 cup (60 ml) extra-virgin olive oil
• Kosher salt
• 1 cup (240 ml) honey
• 2 tablespoons (30 ml) Dijon mustard
• 1 teaspoon (5 ml) coarsely ground pepper

Method

1. Preheat the oven to 400° (205°C). On 2 large rimmed baking sheets, toss the chicken with the olive oil and season with salt. Roast until nearly cooked through, about 25 minutes.
2. Pour off the fat on the baking sheets. Preheat the broiler and position a rack just below center.
3. In a saucepan, bring the honey, mustard, pepper, and a pinch of salt to a boil.
4. On the baking sheets, toss all of the chicken with the honey mixture.
5. Turn the chicken skin side down and broil for about 5 minutes, basting with the honey and shifting the baking sheet as necessary, until the pieces are browned. Turn the chicken skin side up and broil for 5 minutes longer, basting occasionally. The chicken is done when it is cooked through and the skin is deeply glazed but not blackened.
6. Transfer the chicken to a platter. Pour the juices from the baking sheet into a heatproof bowl and skim off the fat. Serve the chicken, passing the juices on the side.

Bobby Flay does it again, fabulous!