Ingredients
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2 tablespoons kosher salt, divided
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1 1/2 teaspoons black pepper
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1/2 teaspoon ground cardamom
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4 chicken leg quarters
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1 cup raw wildflower honey
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1/3 cup unfiltered apple cider vinegar
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1 tablespoon cayenne pepper
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1 teaspoon smoked paprika
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1 large garlic clove, roughly chopped
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4 (3-inch) orange peel strips
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1 thyme sprig
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3/4 cup chopped toasted pecans
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1/4 cup thinly sliced radishes
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1/4 cup edible flowers (such as Micro Marigolds) (about 1/4 ounces)
Directions
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Stir together 4 teaspoons salt, black pepper, and cardamom. Sprinkle chicken all over with spice mixture. Arrange chicken, skin side up, on a wire rack set inside a rimmed baking sheet. Let stand at room temperature 1 hour, or chill, uncovered, 8 hours or overnight.
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Heat 1 inch of water in a medium saucepan over low. Whisk together honey, vinegar, cayenne, paprika, garlic, and remaining 2 teaspoons salt in a medium-size heatproof glass bowl; add orange peel and thyme. Cover bowl tightly with 3 layers of plastic wrap. Place bowl in pan over warm water, ensuring bottom of bowl does not touch water. Let honey infuse 1 hour. Remove pan from heat; uncover and let mixture cool to room temperature, about 1 hour. Pour through a fine wire-mesh strainer into a bowl; discard solids.
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Preheat oven to 450°F with rack in upper third of oven. Bake chicken in preheated oven until golden brown and a meat thermometer inserted in thickest portion registers 160°F, 30 to 35 minutes. Let rest 10 minutes. Drizzle each serving with about 3 tablespoons hot honey. Sprinkle each with 3 tablespoons pecans, 1 tablespoon radish slices, and 1 tablespoon edible flowers.
Make Ahead
Hot honey can be made up to a week in advance. Store in an airtight container at room temperature.
Suggested Pairing
Fruit-forward Zinfandel.