Honey Rosemary Baked Chicken from Alexandersmom.com
A delightful baked chicken dish, perfect for a Sunday Supper.
Equipment
- 9"x13" Baking Dish
- Tin Foil
- Ziploc Bag Gallon Size
Ingredients
- 1 tsp Kosher Salt
- 1 tsp Paprika
- 1/4 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Black Pepper
- 9 Chicken Drumsticks with skin
- 1/4 Cup Honey
- 1/2 Cup Unsalted Butter
- 1 Spanish Onion Large, thinly sliced
- 1 tsp Tabasco
- 4 Sprigs Fresh Rosemary
Instructions
- Stir together with Kosher salt, garlic powder, onion powder and black pepper in a small bowl until combined.
- Sprinkle and toss chicken with seasoning mix in a large bowl, place in a ziploc bag, store the bag in a bowl in the refrigerator for 3 hours minimum, best is overnight.
- When ready to bake, remove chicken from the fridge and allow it to come to room temperature for 30 minutes. Preheat the oven to 325 degrees. Add chicken to a 9-by-13-inch baking dish sprayed with non-stick cooking spray.
- Drizzle chicken with honey on both sides, turn chicken skin-side up in a baking dish, cover with onions then add pats of butter over the chicken, splash tabasco sauce over the chicken and then add the rosemary sprigs, cover the dish with tin foil and bake for 1 hour.
- After an hour, turn the chicken over and bake for 1 more hour.
- After the 2nd hour, raise the temperature to 350 degrees, remove the foil, turn the chicken skin-side up, continue to bake until nicely browned, 20 to 30 minutes.