Baked chicken is one of those meals that works for just about any night of the week. It doesn't require much prep and is mostly hands-off. It's simple enough for a busy weeknight dinner yet special enough to have for Sunday dinner.
My version uses a whole spatchcocked chicken, which means it cooks faster and comes out with beautifully golden skin and juicy meat in every bite.
I finish it with a hot honey glaze that bakes into the skin to make it even more special.
And because I like to make it a full meal, I usually serve this chicken with creamy garlic mashed potatoes, sautéed green beans, no-mayo coleslaw, and moist Southern cornbread. Together, they make an easy spread that feels complete without a lot of effort.
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What Makes the Flavor So Good
The skin bakes up golden and crisp. The chicken underneath stays juicy because spatchcocking helps it cook evenly. Then the glaze brings it all together; it's sticky, a little spicy, and is brightened up with lemon, so it doesn't feel too sweet.
And, if you spoon on the pan juices before serving, you get that extra layer of savoriness that will have you spooning it over everything.
Step-by-Step Instructions
Making Southern baked chicken with hot honey glaze is straightforward, with only 10-15 minutes of prep; most of the work happens in the oven. When done right, you'll be left with juicy meat with crispy golden skin.
Spatchcock a whole chicken by removing the back bone.
Season the chicken generously all over, including underneath the skin.
Place the chicken breast-side up in a baking dish or roasting pan, cover securely with foil, and bake until the thickest part of the breast reaches an internal temperature of 165°F.
Remove the foil from the baked chicken.
While the chicken is resting, start on the hot honey glaze.
In a small saucepan, simmer the hot honey glaze.
Pour the hot honey glaze over the entire chicken.
The hot honey glaze adds a sticky finish that makes it feel special without extra work.
This recipe is proof that you can have a low-maintenance baked chicken dinner that's just as good for a weeknight as it is for Sunday.
If you're looking for something else, check out my smothered chicken thighs or my crispy Cajun fried chicken for that perfect crunch.
FAQs
Do I bake the chicken covered or uncovered?
For this recipe, bake the chicken covered the entire time.
How do I spatchcock a chicken?
Use kitchen shears to remove the backbone, then press firmly on the breastbone to flatten. For step-by-step photos, see my Cajun spatchcock chicken recipe.
How do I keep baked chicken moist?
By not over-baking and using an instant-read meat thermometer to make sure the thickest part of the breast reaches an internal temperature of 165°F. If you bake for too long, the breast can become dry.
📖 Recipe
Southern Baked Chicken with Hot Honey Glaze
Southern Baked Chicken with Hot Honey GlazeEquipment
- Kitchen shears
- Cutting board
- Baking dish or roasting pan
- Measuring spoons
Ingredients
For the Chicken
- 1 whole chicken
- 1-½ tablespoon granulated onion powder
- 1 tablespoon kosher salt
- ½ tablespoon granulated garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ½ teaspoon crushed chili pepper
- ¼ teaspoon ground mustard
Hot Honey Glaze
- ½ cup honey
- 2 tablespoon hot sauce (I use Crystal's Hot Sauce or your favorite)
- 1 teaspoon crushed chili pepper
- 1 teaspoon lemon juice (from a fresh lemon)
Instructions
- Place the chicken breast-side down on a sturdy cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press firmly on the breastbone until the chicken lies flat.
- Pat the chicken dry with paper towels. Rub the chicken all over with the spice blend. Make sure to get underneath the skin and into every nook for maximum flavor.
- Place the chicken breast-side up in a roasting pan or baking dish. Cover tightly with foil and bake at 375°F for about 1-½ hours, or until the thickest part of the breast reaches an internal temperature of 165°F.
- Remove the foil and let the chicken rest in the pan for 10 minutes before glazing. This allows the juices to settle and keeps the meat tender.
- While the chicken rests, add the ingredients to make the hot honey glaze to a small saucepan. Simmer over low heat for 2-3 minutes, stirring until glossy and slightly thickened.
- Pour the hot honey glaze evenly over the baked chicken, brushing it into the skin. Slice, serve, and spoon any pan juices over the top for extra flavor.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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