Preparation
1. Prepare the Spicy Pickled Raisins (Can Be Made Ahead):
In a small saucepan, combine the apple cider vinegar, water, honey, red pepper flakes, and salt. Bring to a simmer over medium heat.
Add the golden raisins and simmer for 2–3 minutes, then remove from heat. Allow the raisins to cool in the liquid. Store in an airtight container in the refrigerator for several weeks.
2. Roast the Chicken:
Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
Rub the chicken with olive oil and season with smoked paprika, garlic powder, salt, and black pepper.
Place the chicken on the prepared baking sheet and roast for 45–50 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Let rest for 10 minutes.
3. Make the Honey Glaze:
In a small saucepan, warm the honey, orange juice, and ground cinnamon (if using) until combined.
4. Assemble the Dish:
Arrange the roasted chicken on a serving platter. Spoon the spicy pickled raisins over the chicken, ensuring even coverage.
Drizzle the honey glaze over the chicken for a glossy, sweet finish.
5. Garnish and Serve:
Garnish with blood orange slices, pomegranate arils, and fresh rosemary or thyme sprigs for a rustic, holiday-inspired presentation. Serve immediately.
About the Recipe
Celebrate the cozy flavors of fall and winter with this rustic Spicy Pickled Raisin Roasted Chicken. Sweet honey glaze and tangy pickled raisins balance beautifully with tender roasted chicken, creating a festive centerpiece for your holiday table.
Ingredients
For the Chicken:
1 whole chicken (4–5 lbs), spatchcocked or halved (or 1 store-bought rotisserie chicken)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
For the Spicy Pickled Raisins:
1/2 cup golden raisins
1/4 cup apple cider vinegar
1/4 cup water
1 tablespoon honey
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
For the Honey Glaze:
1/4 cup honey
1 tablespoon fresh orange juice
1/4 teaspoon ground cinnamon (optional, for warm spice)
For Garnish:
Blood orange slices or pomegranate arils
Fresh rosemary or thyme sprigs