It was a rainy cool day today, which means the perfect opportunity to start up the oven. Although I adore living on the West Coast and the hot summer days, I do love when I have the chance to use my oven (vs. the bbq). I was in the mood for a something spicy, something with a bucket of gravy and done in the oven. Trying to use up some of the many chilies I have, I decided to do up a chili butter roast chicken.
The butter under and on the skin made it crispy and a lovely brown. The only change I would make next time is spatchcocking it, so that more surface area gets crisped.
Chili Butter Roast Chicken
- 2 tablespoons minced garlic
- 1 tablespoon fresh oregano
- 1 teaspoon onion powder
- 2 red Thai chilies
- 1-2 jalapeño deseeded
- 3 tablespoons softened butter
- 1 teaspoon chili infused oil
- Salt and pepper
- Roasting chicken
- Ground jalapeño powder
- Sea salt
- Large leek
- 1 onion
- All purpose rub
- Chop the peppers small and add all the rub ingredients, except the chili infused oil, to a small food processor. Drizzle in and blend until a smooth paste.
- Pat chicken dry.
- Use your fingers to lift the skin from the breast, put some of the rub on the meat and on the skin.
- Put rub on entire outside of the chicken with the rub.
- Give entire chicken a light dusting of the ground jalapeno powder and sea salt.
- Slice the leeks and onion into 1 1/2" thick slices and layer in the bottom of a roaster (or if spatchcocked, a cookie sheet), sprinkle with salt and pepper and the all purpose rub.
- Place the chicken on top and bake at 350°F for 20-25 minutes per pound until cooked through.
- Remove the chicken, leeks, and onions and use the drippings for your gravy base.