Roast Chicken with Honey and Rosewater

Roast Chicken with Honey and Rosewater

This recipe is from cast member Taous Khazem, who says ?YUM!? about it. You can buy rosewater at Holy Land, or at any Indian shop on Central Ave. as well; co-ops sell little bottles of it sometimes, as well as Byerly?s and Lund?s. Rosewater flavors many foods in cuisines of the Middle East. It also holds sacred importance in religious ceremonies of both Muslim and Hindu religions. In certain Islamic rituals, rosewater cleanses the body before prayer cleanses the spirit.

Total time:
Yield: 4 servings


1 whole chicken, cut into serving pieces
1/2 cup honey
6 tbsp. butter (3/4 stick)
3 tbsp. rosewater



Preheat oven to 350F. Trim excess skin and fat from chicken parts; arrange on a rack in a large, shallow roasting pan. Melt the butter over low heat in a small, heavy pan. Add the honey; warm gently and stir until it is well combined with the butter. Turn off the heat and add rosewater, blending well. Pour this mixture over the chicken parts making sure to coat them well. Roast the chicken for an hour, or until done, basting frequently with drippings or any remaining basting mixture. The chicken skin will darken considerably as the honey caramelizes. Don’t be alarmed; it’s delicious. Allow the chicken to rest for 10 minutes before serving.