Chef notes
I love this recipe because it's a simple, seasonal twist on a classic: the humble roast chicken. There's nothing hotter than hot honey right now, and paired with the nutty, complex pesto, it will warm you from the inside out.
Technique tip: Be patient when the chicken is in the pan. Leave it skin-side down long enough for it to get that nice golden brown color. The skin should not stick to the pan when you are ready to flip.
Swap option: Different nuts in pesto (cashews, pistachios, classic pine nuts); sub roasted vegetable on the side for Brussels sprouts or cubed butternut squash.
Ingredients
- 2 cups clover honey
- 1 teaspoon crushed red pepper flakes
- 1/3 cup sliced jalapeño
- 1/3 cup soy sauce
- 1 teaspoon roasted garlic cloves
- 1 teaspoon berbere
- olive oil
- 2 skin-on chicken breasts with wing tip
- salt and freshly ground black pepper, to taste
- 1/2 cup toasted hazelnuts
- 1 cup basil, cleaned and chopped
- 1 cup parsley, cleaned and chopped
- 1/3 cup grated Parmesan cheese
- 1 clove garlic, minced
- 2-3 tablespoons extra-virgin olive oil
- salt, to taste
- 6 heirloom carrots
- 1 teaspoon olive oil
- 2 teaspoons butter
- salt and freshly ground black pepper, to taste
Preparation
For the hot honey:
In a medium sauce pot, place all ingredients in the pot. Bring to a boil, then place to the side.
For the chicken breast:
1.Preheat oven to 325 F.
2.In a large frying pan on medium heat, place oil in the pan.
3.Next, evenly season chicken with salt and pepper.
4.Place chicken skin-side down in the pan. Cook chicken skin until golden brown.
5.Next, flip chicken to the opposite side. Place chicken in the oven degrees for 15 to 20 minutes, or until internal temperature reaches 165 F.
6.Remove chicken from pan and glaze chicken with hot honey.
For the hazelnut pesto:
Place all ingredients into a food processor. Blend mixture until emulsified, leaving mixture slightly chunky.
For the roasted carrots:
1.Preheat the oven to 350 F.
2.In a medium bowl, toss all ingredients together.
3.Place mixture on a baking sheet. Place the tray in the oven and roast for 8 to 10 minutes. Remove from the oven and place to the side.
To serve:
On a flat plate, place roasted carrots, then roasted chicken and finally top chicken with hazelnut pesto.
