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- Hey everybody, it's Bobby here
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and I've got another great recipe for you today.
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You know, chicken's pretty universal, and we all like it.
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So we usually tend to do chicken breasts
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or we'll do chicken thighs or drumsticks or we'll do wings,
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but not always do you feel like
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or have the confidence to do a whole chicken.
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So today, I'm gonna show you how to bake a whole chicken
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and this is wonderful
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and it's a great meal for the whole family.
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This is a baked sticky honey chicken.
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This is a Dean brothers recipe
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from "Recipes from the Road" cookbook.
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So this is a go back in the way back machine recipe.
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So I've got my bird here.
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It's a three pound bird, three to four pounds,
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and I said baked sticky honey chicken.
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So in order to get the sticky, I'm gonna use honey.
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Go ahead and combine these things
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before I put my hands on the bird.
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So we will combine honey, lemon juice,
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and lemon juice is good in and on so many things.
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That acidity is wonderful.
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Butter, some melted butter,
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And we'll combine all these ingredients
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and whisk, whisk, whisk.
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And then we'll go tend to our bird.
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Whisk, whisk, whisk, whisk.
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I can't believe how fast time goes.
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Can you guys believe it?
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- [Person Offscreen] We're already into January.
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Golly, Moses, where did it go?
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All right, so three, four pound bird
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and I'm going to sprinkle it
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with salt and pepper on both sides.
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Ooh, that's a pretty bird.
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I do, we use our air fryer a lot at my house
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but I like to do roasted root vegetables also.
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And if you wanted to make this like a complete meal,
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you could do roasted roots,
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maybe on a roasting pan on the side.
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Rub that in a little bit,
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and we'll hit both sides with salt and pepper
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Look what I just found.
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We'll go inside too a little bit.
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Make sure we just get a little salt and pepper all over
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Okay now into our honey and butter
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and mustard mixture with the lemon juice
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and we'll make sure that we get it fully coated.
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And you can see that.
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You can see for sure the pepper kind of stayed in place.
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But when we put this on our baking dish,
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we will give it a little bit more salt and pepper
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and we'll make sure that we get the whole bird covered
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in our liquid mixture.
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Okay, transfer the whole bowl over here.
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Now, we're gonna put our bird top side up
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onto our chicken pan.
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Now if you want to, you can, and I may end up doing this,
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you can tie the legs together.
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Looks nice, looks kind of fancy.
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I don't have mine tied together.
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I wasn't planning on doing it,
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but if I've got some twine I might, I might do that.
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Little more, I'm gonna go ahead and lose the gloves.
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A little more salt and pepper.
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That's a beautiful bird.
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And three to four pounds is a wonderful size.
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So if you've got a family of four or five,
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this is a great size bird for you.
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- [Person Offscreen] I'm cleaning up.
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- Thank you so much, thank you so much.
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I think I will tie those legs up.
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Theresa, do you have some twine over there please?
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- [Person Offscreen] Everything, I re-organized it
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so I know where things are.
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- [Person Offscreen] There's some in that
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drawer right there. - Oh, right in front.
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Okay, just cook in twine.
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I've got my oven preheated at 350,
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and this is gonna cook for about 40 minutes.
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But with chicken, we go until
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you get an internal temperature of 165 degrees.
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Got my digital thermometer right there.
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So let's go ahead and pop it in the oven.
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This is a look at what it looks like with the legs tied up.
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It's all seasoned up and ready to roll.
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- [Person Offscreen] He says no!
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Look at that beautiful bird.
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Okay, this is a three pound bird
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and that was about 40 minutes in the oven.
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I tinted this bird with tinfoil
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'cause we're cooking with a super hot oven here,
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a convection oven, and it's like pro kitchen oven.
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You can see that the tips of the wings
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got a little bit burnt, not burnt.
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- [Person Offscreen 2] That's burnt.
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- [Person Offscreen 2] Yeah.
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- [Bobby] Get outta here, man.
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This family, that'll be the first part that gets eaten.
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You watch, he says it's burnt.
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He's about to have his lips all over it.
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So I'm gonna take a piece right off of that breast.
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- [Person Offscreen 2] I didn't say I wouldn't eat it
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- Oh, oh, look at the juice.
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I checked the temperature with a digitherm, 165 degrees.
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You see the juices are running clear.
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You said it was burnt.
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Let's give it a taste.
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- [Person Offscreen 2] Delicioso.
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- Burnt is not the word I would use to describe that bird.
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That is absolutely wonderful.
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Beautiful bird, simple recipe.
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So I'm glad you joined me today
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and I hope to see you again next time.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
