When it comes to cooking for small and big groups alike, few things can please a crowd like a whole roasted chicken. It doesn’t hurt that the humble chicken can be endlessly interpreted and adapted in the kitchen with marinades and seasonings, plus the options for side dishes are limitless.
Whether it’s for her home or for the team at one of her beloved New Orlean’s restaurants, local chef and treasure Nina Compton likes to tackle roast chicken with heat, spices, and touches of sweetness.
As part of our Eater at Home series, Compton is joining Eater’s Instagram Live to give us an in-depth rundown of her hot honey butter roasted chicken recipe, which she serves with a corn and tomato salad topped with ranch breadcrumbs. Check out the recipe below for yourself.
Hot Honey Butter Roasted Chicken
1 whole chicken
1 stick of unsalted butter, cut into pieces, at room temperature
3 tablespoons of honey
2 tablespoons of Tabasco chipotle hot sauce
1 tablespoon of Kosher salt
5 sprigs of rosemary (chop half, reserve rest for roasting)
1 lemon, cut into 6 rounds
1/2 lb. butter, softened
1 tablespoon of garlic, roasted and chopped
5 tablespoons of Tabasco
2 teaspoons of onion powder
2 teaspoons of thyme
2 teaspoons of sugar
1 teaspoon of cumin
2 teaspoons of salt
1 teaspoon of paprika
1 teaspoon of ground allspice
½ teaspoon of black pepper
½ teaspoon of ground nutmeg
¼ teaspoon of ground cinnamon
Corn and Tomato Salad
2 pints of cherry tomatoes
1/8 cup of basil, finely chopped
¼ cup of olive oil
1/8 cup of sherry vinegar
6 – 8 ears of fresh corn, kernels removed
2 large egg yolks
1 teaspoon of Dijon mustard
4 teaspoons of fresh lemon juice
1 cup of vegetable oil
1 cup of finely sliced onion (smoke the onion before for more flavor)
2 cups of buttermilk
1 cup of toasted panko bread crumbs
¼ cup of ranch powder (seasoning mix)
Coarse salt and ground pepper to taste
Start by making the chicken. Vigorously whisk butter, honey, Tabasco, rosemary, and salt in a medium bowl until smooth.
Rub some of the butter underneath the chicken skin and place lemon rounds on the base of the roasting pan. Place chicken on top and rub the skin with more butter. Roast at 375 degrees until golden brown and has an internal temp of 165 degrees.
Meanwhile, make the dressing for the corn and tomato salad by placing egg yolks and sliced onion in a bowl. Add mustard and lemon juice until well combined, then add oil in a slow, steady stream (mixture should become thick and emulsified). Add buttermilk and season with salt and pepper to taste. Set aside.
Make the ranch breadcrumbs by combining the toasted panko bread crumbs and ranch powder in a bowl; set aside.
Make the spiced butter in a large bowl by combining all dry ingredients and then folding in the softened butter.
Remove the corn from the cob and sauté corn in 4 tablespoons of spiced butter. Place on a sheet tray and let cool. Add the corn to a large mixing bowl and combine with whole cherry tomatoes. Toss onion dressing and top with ranch breadcrumbs. Serve with roast chicken.