The secret to beautifully glazed roast chicken

  • This image released by Milk Street shows a recipe for chutney-glazed spatchcocked chicken. Spatchcocking, or butterflying, involves cutting out a bird’s backbone so it can be flattened. This allows the chicken to brown evenly and helps the glaze stay put. Their simple glaze mixes tangy-sweet chutney with butter and turmeric. Citrus juice added to a portion of the glaze before cooking makes a bright dipping sauce. (Milk Street via AP)

The lacquered look of a glazed roasted chicken may be alluring, but it can be a trial to execute well. The sugar in glazes caramelizes in the oven, adding deep sweet-savory notes and intensifying browning. That is, unless the glaze drips off the football-shaped bird, as so many do, creating a sticky, scorched mess on your pan.