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Whole Roasted Buffalo Honey Chicken

This delicious dish comes to us from Cookshala!
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1 organic whole chicken, gizzards removed
Salt and pepper to season skin
2 butter cubes, cold

Buffalo Honey Sauce:
2 cups Moore's Original Buffalo Wing Sauce
2/4 cup honey
1/2 cup butter


1. To make the sauce - melt butter in saucepan on medium heat, add Moore's Original Buffalo Wing Sauce and honey. Whish together until everything has melted, set aside.
2. For chicken - Remove gizzards and pat dry with a paper towel and let sit in the fridge for 2-3 hours until the skin has dried a little.
3. Preheat the oven to 425F, remove chicken from fridge and truss the chicken using butcher's twine.
4. Take butter cubes and carefully slide them under skin, one on each breast, season the chicken with salt and pepper.
5. Place the chicken breast side up on a wire rack with a drip pan under and roast in the oven for 30 minutes, move it and baste with Buffalo Honey Sauce generously and put it back in the oven. Repeat basting again after 15 minutes put back in the oven and baste again after 15 minutes. You will be basting a total of 3 times.
6. Chicken is cooked with the internal temp reached 165F.
7. Carve the chicken on a cutting board and serve hot with more sauce on the side.