Calabrian Chile Honey Roasted Chicken

This fiery Calabrian chile honey roasted chicken is the perfect balance between sweet and heat. This dish features tender, juicy thighs marinated in a vibrant sauce served with a roasted garlic yogurt sauce that'll have your dinner guests begging for the recipe.

Watch how to make this

Recipe

Print Recipe

5 from 3 votes

Calabrian Chile Honey Roasted Chicken

Total Time1 hour hr 45 minutes mins

Course: Main Course

Cuisine: Mediterranean

Keyword: chicken

Servings: 6

Author: Christine Ma

Ingredients

• 6 chicken thighs bone-in, skin-on
• ¼ cup chopped Calabrian chilies
• ¼ cup honey
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 4 garlic cloves minced
• 1 tablespoon tomato paste
• 1 tablespoon smoked paprika
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon coriander
• ½ teaspoon anchovy paste

Lemon herb oil

• ½ cup chopped parsley
• ½ cup chopped basil
• ¼ cup extra virgin olive oil
• juice of ½ lemon
• salt and pepper

Roasted garlic sauce

• 1 whole head garlic
• 1 tablespoon olive oil
• 1 cup plain Greek yogurt
• 2 teaspoons lemon juice
• salt and pepper

Instructions

• Prepare chicken. Combine Calabrian chilies, honey, olive oil, red wine vinegar, garlic, tomato paste, smoked paprika, salt, pepper, coriander, and anchovy paste in a medium bowl. Whisk until well combined. Set aside ¼ cup marinade.
• Pour remaining marinade over chicken, turning to coat. Let sit for 1 hour or up to overnight.
• Meanwhile, prepare lemon herb oil. Combine parsley, basil, olive oil, and the juice of ½ lemon in a medium bowl. Season with salt and pepper and set aside.
• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Cut the top off the garlic head to expose garlic cloves. Drizzle with olive oil and season with salt and pepper. Wrap garlic in aluminum foil and place on prepared baking sheet. Arrange chicken on baking sheet. Roast for 20 minutes. Remove chicken and baste with reserved marinade. Roast for another 20-25 minutes or until the internal temperature of the chicken registers 165 degrees F.
• Unwrap garlic and squeeze to remove garlic cloves. Transfer cloves to a medium bowl and mash with a fork until smooth. Add yogurt and lemon juice and season with salt and pepper.
• Spoon roasted garlic yogurt sauce on a serving platter and arrange chicken on top. Drizzle lemon herb oil on top or serve on the side.

Notes

You can prepare the roasted garlic yogurt sauce and lemon herb oil the day before.

Step-by-step instructions

Step 1: Marinate chicken

Let's start with the key component of the dish, the chicken marinade. In a medium bowl, whisk together chopped Calabrian chilies, honey, olive oil, red wine vinegar, minced garlic cloves, tomato paste, smoked paprika, salt, black pepper, coriander, and anchovy paste until well combined.

Calabrian chilies are spicy red peppers from the Calabria region of Italy. They're available in jars (chopped or as a paste) at specialty food stores, Italian markets, or online retailers.

If you prefer a smoother marinade, you can puree the ingredients. I don't mind the bits of chilies, so I kept it as is.

Before pouring the marinade over your chicken, set aside about ¼ cup - this will be your basting liquid later.

Place your bone-in, skin-on chicken thighs in a large bowl or zip-top bag, then pour the remaining marinade over them. Turn each piece to ensure they're fully coated.

For the best flavor infusion, refrigerate for at least 1 hour, though overnight marinating is even better. If you're short on time, even 30 minutes at room temperature will add significant flavor.

Step 2: Prepare sauces

While your chicken is marinating, prepare the lemon herb oil that will bring brightness to the final dish.

One of the first things I learned as a prep cook at a catering company was how to chop basil. To properly chop basil without bruising it, stack several leaves on top of each other, roll them tightly into a cigar shape, then use a sharp knife to slice them into thin ribbons (chiffonade).

After creating these ribbons, run your knife through them a few times to chop them into smaller pieces.

Combine your chopped herbs in a bowl with extra virgin olive oil and fresh lemon juice. Season with salt and pepper to taste, then stir well to combine.

You can make the herb oil a day before, but the bright green color will dull over time.

Step 3: Roast

Preheat your oven to 400°F and line a baking sheet with parchment paper.

While the oven heats up, prepare a whole head of garlic by slicing off about ¼ inch from the top to expose the cloves. Drizzle it with olive oil and season with salt and pepper. Wrap the garlic head in aluminum foil and place it on your prepared baking sheet.

Remove the marinated chicken from the refrigerator and arrange the pieces on the same baking sheet, skin side up, making sure they're not touching. This ensures that the skin gets crispy all around.

Roast for 20 minutes, then remove the baking sheet from the oven and brush each piece with your reserved marinade. Return the chicken to the oven for another 20-25 minutes.

You'll know when the chicken is done when the juices run clear (not pink), the skin is crispy and deeply golden, and when you cut into the thickest part, the meat is no longer pink.

While the chicken is resting, unwrap your roasted garlic and squeeze the softened cloves into a medium bowl. The garlic should be soft, golden, and sweet rather than pungent. Mash the cloves with a fork until smooth, then whisk in your Greek yogurt and lemon juice. Season with salt and pepper to taste.

To serve, spread the roasted garlic yogurt sauce on a serving platter, arrange the roasted chicken on top, and drizzle generously with the lemon herb oil.

Let me tell you, this Calabrian chile honey roasted chicken recipe is a game-changer in my household. The layers of flavor here are incredible. You get that sweet-spicy kick from the Calabrian chile and honey marinade, then the creaminess from that roasted garlic yogurt sauce, and that bright, zesty herb oil. I almost guarantee that this will be a winner in your household, too!

If you're enjoying this dish in the summertime, a stone fruit burrata salad pairs wonderfully. Crusty bread with sun-dried tomato olive oil bread dip or crispy fried feta are also wonderful options.

Make-ahead and storage tips

• Make-ahead: You can make the herb oil and roasted garlic yogurt sauce the day before. You can also marinate the chicken overnight.
• Store: Keep the sauces and chicken in separate containers and store them in the refrigerator for up to 3 days.

More roasted chicken recipes

Looking for more roasting chicken ideas? Try these: