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
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The Rub
  1. 2 tablespoons minced garlic
  2. 1 tablespoon fresh oregano
  3. 1 teaspoon onion powder
  4. 2 red Thai chilies
  5. 1-2 jalapeño, deseeded
  6. 3 tablespoons softened butter
  7. 1 teaspoon chili infused oil
  8. Salt and pepper
Other
  1. Roasting chicken
  2. Ground jalapeño powder
  3. Sea salt
  4. Large leek
  5. 1 onion
  6. All purpose rub
Instructions
  1. 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.
  2. Pat chicken dry.
  3. Use your fingers to lift the skin from the breast, put some of the rub on the meat and on the skin.
  4. Put rub on entire outside of the chicken with the rub.
  5. Give entire chicken a light dusting of the ground jalapeno powder and sea salt.
  6. 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.
  7. Place the chicken on top and bake at 350°F for 20-25 minutes per pound until cooked through.
  8. Remove the chicken, leeks, and onions and use the drippings for your gravy base.
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CHILI BUTTER ROAST CHICKEN

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