Despite hesitation, and Bittman's statement that making this chicken takes a certain "boldness of spirit," everything went just fine. The chicken appears as if it's going to burn in spots, but you can leave it be (because the burny spots are crispy and delicious), or if you're really concerned, you can always lower the heat in the oven.
This is definitely a different tasting roasted chicken - it is on the sweet side, and despite the high oven temperature, it was nice and moist. I hate that word, but it had to be said.
Roasted Chicken with Cumin, Honey, and Orange
From: Mark Bittman
Ingredients
1 3-pound whole chicken (mine was closer to 4 pounds)
1/2 cup freshly squeezed orange juice
1/2 cup honey
1 tablespoon ground cumin
Salt and pepper to taste
1. Preheat the oven to 400 degrees.
2. Place chicken in a non-stick roasting pan, or line a roasting pan with 2 layers of aluminum foil (I used a 13x9 glass dish lined with foil).
3. In a small bowl, whisk together the orange juice, honey, cumin, salt, and pepper. Cover chicken as evenly as possible with all but 1/4 cup of reserved juice mixture.
4. Place the chicken in the oven, legs first, and roast for 10 minutes. Baste the chicken with the juices and reverse the pan back to front; return the chicken to the oven and repeat 4 times, basting the chicken every 10 minutes and reversing the position of the pan. If the chicken really looks like it might be getting scorched, lower the oven heat a little bit. Use reserved liquid if the liquid in the pan dries up. After 50 minutes of roasting, insert an instant-read meat thermometer into the chicken thigh; when it reads between 155-165 degrees, remove the chicken from the oven and baste one more time. Let sit for 5 minutes before carving.
This delicious chicken came from The Meat Hook in Williamsburg:
I finally bought a baster and a meat thermometer:
Sliced:
I think my favorite part of this whole process was the resulting chicken salad:
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