Roasted Chicken with Honey Red-Pepper Sauce

Fine Cooking, February-March 1994

2 hours — 8 Servings

Ingredients

2		chickens, 2-1/2 to 3 pounds each
3	tablespoon	olive oil
2		red peppers, diced fine
1⁄2	medium	onion, diced fine
2	teaspoon	red-wine vinegar
1	tablespoon	honey
1	tablespoon	worcestershire sauce
1⁄4	cup	creole seasoning mix

Instructions

Heat the oven to 425°F. Season the chickens inside and out with all but 1 teaspoon of the Creole Seasoning [1] and then rub with 2 tablespoons oil. Put the chickens in the oven. After 10 minutes, reduce the heat to 350°F. Continue cooking until the skin is golden brown and the meat is just done, about 50 minutes longer. Remove and let rest.

Meanwhile, cook the red pepper and onion gently in the remaining 1 tablespoon of the oil in a covered frying pan until soft but not browned, about 15 minutes. Set aside.

When the chicken is done, skim the excess fat from the roasting-pan juices and add the pepper mixture to the pan. Heat, scraping up any cooked-on drippings with a wooden spatula. Whisk in the vinegar, honey, Worcestershire sauce, and reserved Creole Seasoning to taste. Cut each chicken into four serving pieces and serve with the sauce.