You haven't really had an authentic Southern restaurant experience until you've had meat-and-three: a choice of meat plus three vegetable side dishes. Here, Bobby Flay bakes chicken—the centerpiece of many a meat-and-three—with a sticky sweet-and-spicy honey glaze inspired by the Savannah Bee Company's tupelo honey.
More Recipes From Bobby Flay
Two 4-pound chickens, each cut into 8 pieces
1/4 cup extra-virgin olive oil
1 cup honey
2 tablespoons Dijon mustard
1 teaspoon coarsely ground pepper
How to Make It
Preheat the oven to 400°. On 2 large rimmed baking sheets, toss the chicken and olive oil; season with salt. Roast until nearly cooked through, about 20 minutes for the breasts and 25 minutes for the legs, thighs and wings. Pour off the fat on the baking sheets. Preheat the broiler and position a rack just below center.
In a saucepan, bring the honey, mustard, pepper and a pinch of salt to a boil.
On 1 of the baking sheets, toss all of chicken with the honey mixture. Turn the chicken skin side down and broil for about 5 minutes, basting with the honey and shifting the baking sheet, as necessary, until the pieces are browned. Turn the chicken skin side up and broil for 5 minutes longer, basting occasionally. The chicken is done when it's cooked through and the skin is deeply glazed but not blackened. Transfer the chicken to a platter. Pour the juices from the baking sheet into a heatproof bowl and skim off the fat. Serve the chicken, passing the juices on the side.
Meat-and-three is a truly American meal, and Zinfandel is a truly American grapeeven if its origins lie in Croatia (it is descended from an obscure varietal called Crljenak). For this dish, pour a rich Zinfandel from California's Amador County.
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