I made this chicken dish for my staff dinner, but it is truly an option for a weeknight dinner. The simple rub on the chicken can sit for 1 hour before preparing or up to 8 hours the day before! The Hot-Honey sauce has a sweet kick that levels up the entire dish and can be made and stored for up to a week.
You can skip the edible flowers. They are pretty, but the toasted pecans and radishes really add the crunch to the dish.
I paired the chicken with a 2016 Tvine Winery Zinfandel from Lodi!
Click here for the full recipe: www.foodandwine.com/recipes/roast-chicken-hot-honey