Sweet Glazed Butterflied Chicken
Discover the irresistible charm of Sweet Glazed Butterflied Chicken, a showstopping recipe that combines crispy skin, juicy meat, and a sticky, flavorful glaze. This recipe starts with a butterflied whole chicken, ensuring even roasting and spectacular presentation. Seasoned with aromatic garlic powder, smoky paprika, and a touch of salt and pepper, the chicken is roasted to golden perfection while being basted with a luscious glaze made from honey, soy sauce, brown sugar, apple cider vinegar, and fresh garlic. The result? A beautifully caramelized exterior with tender, succulent meat in every bite. Perfect for family dinners or entertaining, this one-pan wonder pairs beautifully with roasted vegetables or creamy mashed potatoes. Simple yet impressive, this sweet-glazed chicken will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 3 tablespoons Honey
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Apple cider vinegar
- 2 cloves Fresh garlic, minced
- 2 tablespoons Water
Instructions
Preheat your oven to 400°F (200°C).
To butterfly the chicken, place it breast-down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten it.
Pat the chicken dry with paper towels. Rub olive oil generously all over the chicken, then season with salt, black pepper, garlic powder, and paprika on both sides.
Place the butterflied chicken on a large, rimmed baking sheet lined with foil or parchment paper. Tuck the wings under the body to prevent burning and ensure even cooking.
In a small saucepan, prepare the sweet glaze by combining honey, soy sauce, brown sugar, apple cider vinegar, minced garlic, and water. Heat the mixture over medium heat, stirring constantly until the sugar dissolves and the glaze thickens slightly (about 3-4 minutes). Remove from heat and set aside.
Brush a thin layer of the glaze over the chicken. Reserve the remaining glaze for basting.
Roast the chicken in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the breast. Baste the chicken with the remaining glaze every 15 minutes for a sticky, flavorful coating.
Once the chicken is cooked through, remove it from the oven and let it rest for 5-10 minutes before carving. This allows the juices to redistribute throughout the meat.
Slice the chicken into portions and serve with your favorite sides, such as roasted vegetables or mashed potatoes. Enjoy!
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 3643 mg | 158% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 69.7 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
