Hot Honey Butter Roasted Chicken with Corn + Tomato Salad

Hot Honey Butter Roasted Chicken

• 1 whole chicken 
• 1 stick of unsalted butter, cut into pieces, at room temperature 
• 3 tablespoons of honey (44 milliliters)
• 2 tablespoons of TABASCO® Chipotle Pepper Sauce (33 milliliters)
• 1 tablespoon of Kosher salt (15 milliliters)
• 5 sprigs of rosemary (chop half, reserve rest for roasting) 
• 1 lemon, cut into 6 rounds

Spiced Butter 

• 1/2 lb. butter, softened (227 grams)
• 1 tablespoon of garlic, roasted and chopped (14 grams)
• 5 tablespoons of TABASCO® Sauce (74 milliliters)
• 2 teaspoons of onion powder (5.2 grams)
• 2 teaspoons of thyme (1.8 grams)
• 2 teaspoons of sugar (8.4 grams)
• 1 teaspoon of cumin (2.8 grams)
• 2 teaspoons of salt (11.8 grams)
• 1 teaspoon of paprika (2.3 grams)
• 1 teaspoon of ground allspice (2 grams)
• ½ teaspoon of black pepper (1.2 grams)
• ½ teaspoon of ground nutmeg (1.2 grams)
• ¼ teaspoon of ground cinnamon (.7 grams)

Corn and Tomato Salad 

• 2 pints of cherry tomatoes (946 grams)
• 1/8 cup of basil, finely chopped (27.5 grams)
• ¼ cup of olive oil (49 milliliters)
• 1/8 cup of sherry vinegar (30 milliliters)
• 6 – 8 ears of fresh corn, kernels removed  
• 2 large egg yolks 
• 1 teaspoon of Dijon mustard (5 milliliters)
• 4 teaspoons of fresh lemon juice (20 milliliters)
• 1 cup of vegetable oil (240 milliliters)
• 1 cup of finely sliced onion (smoke the onion before for more flavor) 
• 2 cups of buttermilk (473 milliliters)
• 1 cup of toasted panko bread crumbs (220 milliliters) 
• ¼ cup of ranch powder (seasoning mix) (55 grams)
• Coarse salt and ground pepper to taste 

1. Start by making the chicken. Vigorously whisk butter, honey, TABASCO® Chipotle Pepper Sauce, rosemary, and salt in a medium bowl until smooth.
2. Rub some of the butter underneath the chicken skin and place lemon rounds on the base of the roasting pan. Place chicken on top and rub the skin with more butter. Roast at 375 degrees until golden brown and has an internal temp of 165 degrees.
3. Meanwhile, make the dressing for the corn and tomato salad by placing egg yolks and sliced onion in a bowl. Add mustard and lemon juice until well combined, then add oil in a slow, steady stream (mixture should become thick and emulsified). Add buttermilk and season with salt and pepper to taste. Set aside.
4. Make the ranch breadcrumbs by combining the toasted panko bread crumbs and ranch powder in a bowl; set aside.
5. Make the spiced butter in a large bowl by combining all dry ingredients and then folding in the softened butter.
6. Remove the corn from the cob and sauté corn in 4 tablespoons of spiced butter. Place on a sheet tray and let cool. Add the corn to a large mixing bowl and combine with whole cherry tomatoes. Toss onion dressing and top with ranch breadcrumbs. Serve with roast chicken.