Honey-Herbed Poussin
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 2 (1.5 to 3-pound) spring chickens
  • 1 quart orange juice
  • 4 tablespoons salt
  • Water
  • ½ cup black peppercorns
  • ½ cup cumin seeds
  • 1 tablespoon cayenne pepper
  • 1 cup local honey
  • Kosher salt
  • 2 oranges, sliced thin
  • 3 pounds fresh baby carrots
  • ½ cup extra virgin olive oil
  • 4 tablespoons chili powder
  • 4 tablespoons dark brown sugar
Instructions
  1. In a large container with a tight-fitting lid, place the chickens. Add the orange juice and salt. Pour in enough water to allow the marinade to cover the chicken. Cover and refrigerate for a minimum of 2 hours or up to 4 hours.
  2. Preheat the oven to 350ºF.
  3. Remove the chicken from the marinade and pat dry. Place on a platter and let come to room temperature.
  4. In a small skillet on medium heat, add the peppercorns and cumin seeds. Toast in the pan until you begin to smell them toasting but remove before they burn. In a spice grinder or with a mortar and pestle, add them and crack the peppercorns and pulverize the cumin seeds. Pour the spices into a small bowl and add the cayenne pepper along with the honey. Stir to combine.
  5. Sprinkle the chicken with kosher salt and brush on the honey spice mixture. Cover all sides of the birds and the inside cavity. Move the chickens to a parchment-lined metal baking tray and add orange slices to the tops of the birds.
  6. With a vegetable peeler, remove the outer skin from the carrots and remove the stem and leaves. Place the carrots on a platter and coat them with olive oil. In a separate platter add the chili powder and brown sugar and stir to mix evenly. Add the carrots and roll in the spice mixture.
  7. Add the carrots to the baking tray and place several of the orange slices on top. Add any remaining orange slices to the inside cavity of the chickens.
  8. Place the tray in the oven and cook until the internal temperature of the thickest part of the chicken thigh reads 160ºF, about 50 minutes. Remove the tray from the oven and move the carrots to a serving platter. Increase the oven temperature to broil and place the chicken back into the oven. Watch carefully as the top of the chicken begins to turn brown and crispy, about 5 minutes. Be sure to remove the chicken before burning.
  9. For serving, move the chickens to a cutting board and cut each in half lengthwise. Serve a half chicken along with a portion of the glazed carrots.
Notes
Allow 2 hours minimum for the marinade -- an important step. I urge you to try the young spring chickens but this recipe will work with a regular whole chicken. Find the fresh heirloom carrots if you can.
Recipe by Acadiana Table at https://www.acadianatable.com/2025/11/10/poussin-passion/