Spatchcocked Honey and Chili Chicken With Pinot Noir

Rick Podowski likes to cook foods that are not included in the five books of the mystery series.  In this simple dish he shows how to spatchcock a chicken and then roast it with a sauce made from orange juice, chili powder, and honey.  Los Gatos wine pairing expert, Shiraz Ali from Rinconada Liquors recommends a Meiomi Pinot Noir that is perfect for this creation.


Click here to see the Polish, Italian, Irish and Mexican recipes and wine pairings in the books.

Ingredients

1/2 cup orange juice
1/2 cup honey
1/2 tablespoon chili powder
       salt and pepper
1 3- pound chicken
4     carrots
1/2  onion

Spatchcocking the Chicken

Put the chicken on a cutting 

board breast side down.

Make cuts on both sides of the spine
 and then remove it.

When you turn the chicken over, it should be flat.

Turn the chicken over and make an
incision in the breast cartilage.

Preparation

Preheat oven to 400 degrees

Combine orange juice, honey, chili powder, salt and pepper and stir 

until smooth.

                       Slice carrots lengthwise and place them

                       in the pan. Slice the onion.

                       Place chicken over vegetables. Cover with sauce

                                                 Roast for 10 minutes.Spoon juices over
                                            chicken and rotate pan. Repeat four times rotating the

                                            pan and basting every 10 minutes for a total of 50 minutes.
                                            Chicken should be 155-165 degrees. Baste one more
                                            time and let it rest five minutes before serving.