Friday, January 10, 2014
Black Pepper Roast Chicken
2 tablespoons butter
3 tbsp honey
2 teaspoons Coarsely ground black pepper
2 teaspoons extra-virgin olive oil
7 Chicken legs
Preheat the oven to 350°. In a small saucepan, melt the butter with the honey syrup and 2 teaspoons of coarsely black ground pepper. Remove the glaze from the heat.
Season the chickens with salt and glaze the chicken. Roast the chickens for 45 minutes. Increase the oven temperature to 425°. Generously brush the chickens with the remaining glaze and roast for 15 minutes longer, or until the cavity juices run clear and the chickens are richly browned.
Transfer the chickens to a platter and let rest for 10 minutes.
Ready to serve with fresh green salad.