A Chili Crisp and Honey Roasted Chicken, Inspired by Ina Garten and a Taiwanese Grandma

Prep: 20 mins

Cook: 60 mins

Difficulty: Easy

Servings: 4 Servings

In the kitchen of my childhood house in Taipei, there was storage space for rice and cooking wine under the stove — there was no oven. When I was in high school, we got a service that allowed us to watch American television. On Food Network cooking shows, the hosts all had full-size ovens to roast whole chickens at home, something not common in Taiwanese kitchens. Watching the cooking show hosts making food in colorful, spacious kitchens definitely romanticized cooking for me, and the idea of a whole roast chicken was something that was foreign, festive, and reserved for special occasions.

Ingredients

2 tablespoons kosher salt, plus more for sprinkling
1 (4- to 5-pound) chicken
14 scallions, with ends trimmed
1 tablespoon ground ginger
1 tablespoon granulated sugar
4 teaspoons rice vinegar or lemon juice
2 cups water
1 head garlic, halved
1 thumb-sized slice ginger
2 tablespoons unsalted butter
4 tablespoons unsalted butter
2 tablespoons apple cider vinegar
1/4 cup plus 1 tablespoon honey
3 tablespoons soy sauce
1 tablespoon chili crisp
1 1/2 teaspoons chopped fresh rosemary (from 1 sprig)
Chopped scallions
Chopped cilantro

Instructions

Brine the chicken
Very generously sprinkle kosher salt (about 1 teaspoon per pound) on the whole chicken from front to back and inside the cavity. Let it rest at room temperature for 30 minutes.
While the chicken rests, place 10 of the scallions, the 2 tablespoons salt, ground ginger, sugar, rice vinegar, and water in a blender and blend until smooth. Once the chicken is ready, place in a gallon-size zip-top bag. Pour the blended scallion brine into the bag and seal. Refrigerate for 24 hours, flipping it around the halfway mark so the chicken brines evenly.
Stuff the chicken
The next day, preheat the oven to 425°F. Line a baking sheet with aluminum foil. Remove the chicken from the plastic bag and gently wipe off the excess brine. Tuck the garlic, fresh ginger, and remaining 4 scallions into the cavity.
Place the chicken on the prepared baking sheet, breast side up. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Melt the 2 tablespoons butter and brush an even layer all over the chicken. Roast at 425°F for 30 minutes. Reduce the heat to 400°F and roast for another 35 to 40 minutes, until the internal temperature is 165°F or the juices run clear.
Make the sauce
While the chicken roasts, in a small pot over medium heat, melt the 4 tablespoons butter. Add the vinegar, honey, soy sauce, chili crisp, and rosemary, and stir until incorporated and smooth. Bring to a simmer, then pour into a container and set aside.
Carve and serve the chicken
When the chicken is done, remove it from the oven, cover it with foil, and let rest 15 to 20 minutes. Uncover and carve into breasts (slice breasts into 4 or 5 pieces for easier sharing), thighs, drumsticks, and wings, and place onto a platter. Pour the sauce over the chicken and top with scallions and cilantro to serve.