From Scott Walton, Executive Chef of Markethouse, Chicago
'Stolen' with permission from Scott Walton, Executive Chef of Markethouse, (located in Chicago's busy Streeterville neighborhood), this simple roast chicken recipe comes alive with a mouth-watering Honey Cayenne Mop.
Specializing in the use of regional, locally grown fare, Walton has created a wonderful dining experience at Markethouse with an original menu marrying Heartland basics with fresh, regional specialty ingredients from around the globe. The menus change seasonally, offering traditional dishes created with innovative ingredients and cooking styles.
It was actually gardening that sparked Chef Scott Walton's interest in the culinary arts, so it is very fitting that he now tends a large, rooftop garden above Markethouse. Throughout spring and summer Walton and his team tend to the six massive cedar beds, planting up to 20 unique herbs and peppers, as well as a variety of heirloom tomatoes and lettuces that appear on the restaurant’s menu. In addition to the garden, Chef Walton makes several trips to the local farmers markets each week - freshness is his motto.
About the chef: A Chicagoland native, Walton began his professional culinary career at the Joliet College of Culinary Arts in Illinois and the Culinary Institute of America in Hyde Park, New York. In 1996, he was appointed executive sous chef at Magnum’s Prime Steakhouse in Lombard, IL until 2001, when he joined the Olympia Fields Country Club to serve as chef de cuisine. During his tenure there he had the privilege of staffing the culinary team for the 2003 U.S. Open.
In 2005, Walton took the role of executive chef at Stoney Point Grill in Mokena, IL. And in 2007, he was brought on as a chef consultant by Chicago’s Harry Caray’s Restaurant Group. In late 2008, he joined the Sheraton Chicago Hotel Towers as executive banquet chef, and in February 2009 opened Markethouse as the executive chef.
Please note: this recipe uses aleppo peppers which are sharp, sweet Mediterranean crushed peppers and are available in the supermarket specialty section, gourmet market, or online.
611 N Fairbanks Ct.
Chicago, IL 60611
Miller Farm Honey-Cayenne Mop Chicken is served at Markethouse for $19.
This recipe makes 2 restaurant servings of chicken a la carte.
Miller Farm Honey Cayenne Mop Chicken Ingredients:
3 lb fryer chicken
1 lemon, cut in half
3 sprigs fresh thyme
2 garlic cloves, crushed
1 cup clover honey
2 tablespoons lemon juice
2 tablespoons parsley, chopped
2 tablespoons California extra virgin olive oil
Honey Cayenne Mop Ingredients:
1 tablespoon aleppo pepper
1 teaspoon cayenne pepper
1 tablespoon coriander seeds, ground
1 teaspoon cumin seeds, ground
Steal This Recipe® Step by Step Instructions for the Chicken:
Preheat oven to 350f oven.
Stuff the cavity of the chicken with half the lemon, all the garlic, and the fresh thyme. Season with salt and pepper.
Truss the chicken with butcher twine to ensure even cooking.
Place in oven for 45 minutes.
Steal This Recipe® Step by Step Instructions for the Honey Cayenne Mop:
In a mixing bowl combine the honey, spices, and 1 tablespoon of lemon juice.
Once the chicken starts to brown, about 30 minutes, begin basting with the Honey Cayenne Mop.
The mop will start to caramelize and become sticky; take care not to burn it.
Remove the chicken from the oven and let it rest.
Please note: the internal temperature of cooked chicken should be 165 degrees F and should be cooked until the juices run clear.
Drain the roasting juices to a sauce pan and bring to a boil.
Add the parsley, lemon juice, and extra virgin olive oil.
Serve the chicken in two portions and drizzle with the Honey Cayenne Mop sauce.