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


The Rub

  • 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.

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