Honey & Brown Butter Roasted Chicken
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 1 whole Smart Chicken, cut into 8 pieces (2 breasts cut in half, 2 legs, and 2 thighs)
- ½ cup honey
- ½ cup browned butter*
- 1 acorn squash, cut into 1-inch wedges
- 1 butternut squash, diced large
- 1 small red onion, sliced
- 2 ounces pine nuts
- 1 orange, peeled and sliced
- 1 cup chicken stock
- ¼ cup fresh sage leaves
- Kosher salt and freshly ground black pepper, as needed
*To brown butter: Add butter to a light-colored pan over medium-low heat. As the butter melts, swirl it around the pan to prevent burning. Swirl the butter over the heat until it starts to foam and takes on a light brown color. Remove from heat.
Pre-heat the oven to 375°F. To a large mixing bowl, combine the honey and browned butter and whisk to combine. Season each piece of chicken with kosher salt and freshly ground black pepper and toss in the honey and brown butter mixture. Set aside.
In another mixing bowl, combine the onion, pine nuts, orange, chicken stock, and sage leaves. Season with salt and pepper and arrange in a roasting pan and top with the chicken. Roast in the oven for about 40 minutes, or until the chicken registers 165°F in the thickest part of the leg. The chicken will naturally caramelize (due to the honey) to a dark, golden-brown after about 20 to 25 minutes. Once golden brown, cover the pan with foil and bake for the remaining time. Allow to rest and serve.