We are at that point in September when the climate is confused and summer and fall mingle. It’s impossible to figure out what to wear and normally I end up either too hot or freezing…and do I feel like salad or a hot bowl of soup?
Summer is my favorite season I have a hard time letting the flavors of summer go. I do, however, love the new flavors and comfort foods of fall…thinking about fall foods is the only way I don’t get depressed by the prospect of cold weather.
The following recipe combines the summer picnic flavor of barbecue with the warmth and heartiness of an oven roasted chicken. The oven does most of the work and all you have to do is inhale deeply and enjoy the juicy aroma.. Now, if I could just decide what to wear…
Normally I’m not a huge fan of Chardonnay…however, paired with the roasted chicken I thought this was a wonderful wine. It had none of the metallic flavor that I detect in some other Chardonnays and had a rich, bold taste that stood up well to the savory roasted chicken. The flavors of apple, pear, and citrus provided a contrast to the meal and the wine finished with the flavor of tasty oak.
Katryn got this beer for me as a present (she knows how to make a man happy) and I was not disappointed! Brewed especially for the change in seasons this beer went perfectly with our baked chicken. The rich, strong flavors paired well with the barbecue sauce but in keeping with the saison style, was light enough to wash the meal down. With an alcohol content of 8.5% the 750 ml bottle will have you feeling quite festive by the end of dinner! I wanted to give this beer a 9.o out of 10 but that is what I gave my favorite saison beer, Hennepin. So this had to score a little lower.
Honey Barbecue Roasted Chicken
1 4-5 lb. chicken
¼ cup barbecue sauce
¼ cup honey
1 tbs olive oil
1 tbs melted butter
1 head garlic
For the rub:
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground thyme
1 tsp. paprika
½ tsp. cayenne pepper
½ tsp black pepper
½ tsp. cumin
1 tsp chili powder
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Liberally salt and pepper the inside of the chicken. Slice the top off the unpeeled garlic head and place it inside the chicken cavity along with the thyme and onion. Brush the outside of the chicken with the butter and liberally rub the barbecue rub all over chicken. Place chicken in a large roasting pan or 9 x 13 inch pan and drizzle with olive oil. Place in oven. Roast for 30 minutes. While chicken is beginning to roast, combine honey and barbecue sauce in a small bowl. Take chicken out of oven and baste with half of the barbecue sauce/honey mixture. Return the chicken to the oven for another 60 minutes.
To check if the chicken is done, stick a meat thermometer into the center of the chicken. If the temperature reaches 180 degrees, it’s done (You may need to continue roasting for a full two hours to reach desired temperature as different ovens range in temperature).
When the chicken is done, brush the rest of the sauce all over the skin right out of the oven. Let chicken rest for 10-15 minutes before slicing.