Hot Honey Butter Chicken

Start by making the chicken. Vigorously whisk butter, honey, Tabasco Chipotle Pepper Sauce, rosemary, and salt in a medium bowl until smooth.

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.

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.

Make the ranch breadcrumbs by combining the toasted panko bread crumbs and ranch powder in a bowl; set aside.

Make the spiced butter in a large bowl by combining all dry ingredients and then folding in the softened butter.

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.