Warm makes her showstopping recipe for butterflied chicken that is a little sweet, a little savory and SO succulent!
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Sweet Glazed Butterflied Chicken
DISH COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 3 hr 50 min (includes sitting time).
Active: 30 min.
Yield: 4 portions.

Ingredients.

For the chicken:.

1 roaster chicken, 5 to 7 pounds, butterflied.
Kosher salt and newly ground black pepper.
1/4 cup olive oil.

For the glaze:.

Extra-virgin olive oil, to coat the pan.
3 tablespoons saltless butter.
2 tablespoons (1/2 onion) grated onion (utilize the smallest side on a box grater or a rasp).
1/8 teaspoon allspice.
Kosher salt and freshly ground black pepper.
2 garlic cloves, grated on a rasp or carefully minced.
1/4 cup packed light brown sugar.
1 tablespoon stone-ground mustard or Dijon.
1/4 teaspoon hot sauce (I like Frank's Red Hot here), or more as preferred.
2 teaspoons apple cider vinegar.

Directions.

Prepare the chicken. Season the chicken with salt and pepper. Rest on the counter for 2 hours to come to room temperature. Pre-heat the oven to 375 degrees F.

Roast the chicken. Put the olive oil into a large ovenproof pan over high heat. As the oil starts to smoke, include the chicken, skin side down. Press gently, specifically the legs, and allow to burn till a peek beneath exposes golden brown skin, about 10 minutes. Using tongs, turn over so the skin is on leading and put the pan in the oven. Roast up until the internal temperature is around 140 degrees F, 40 to 45 minutes.

Make the glaze. In a little pot over medium heat, include some olive oil to coat the pan and melt the butter. Include the onion, garlic, a pinch of salt and a couple of grinds of pepper. Prepare up until the onion and garlic are tender but not browned. Include the brown sugar, mustard, hot sauce, vinegar and allspice. Lower, about 5 minutes, then remove from the heat.

Glaze the chicken. Eliminate the chicken from the oven and brush on the glaze. Return the chicken to the oven and continue to prepare until the internal temperature reaches 165 degrees F, about 20 minutes more.

Serve. Cover the chicken loosely with foil and let rest for 15 minutes to enable the juices to rearrange. Then cut into sections and serve.

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Sunny Anderson's Sugary food Glazed Butterflied Chicken|Food Network.