Chili-Rubbed Chicken With Horseradish
Recipe: #22814
February 08, 2016
Categories: Chicken, 5 Ingredients Or Less, Sunday Dinner, Oven Roast, Gluten-Free High Protein, No Eggs, Non-Dairy, Spices, Whole Chicken, Kosher Meat, Chicken Dinner, more
"This is out of my Hot & Spicy magazine cookbook...the book says that the combination may seem strange but remember that horseradish is a member of the mustard family...it's bite is agreeably balanced with maple syrup and chili power...I finally made this...it has a nice touch of sweetness and just a slight flavor of horseradish...we really enjoyed it! Hope you do too!"
Ingredients
Nutritional
- Serving Size: 1 (246.8 g)
- Calories 246.4
- Total Fat - 6.3 g
- Saturated Fat - 1.4 g
- Cholesterol - 544.3 mg
- Sodium - 261.8 mg
- Total Carbohydrate - 4.9 g
- Dietary Fiber - 0.2 g
- Sugars - 4.7 g
- Protein - 40.2 g
- Calcium - 34.9 mg
- Iron - 5.8 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375°F.
Step 2
Rinse chicken; pat dry with paper towels and cut slits in skin of breast and drumsticks.
Step 3
Stir together horseradish and maple syrup.
Step 4
Stuff horseradish mixture in slits and rub into meat so mixture is spread evenly under the skin.
Step 5
Brush chicken with oil.
Step 6
Combine chili powder and salt; rub over the chicken.
Step 7
Tie the legs together and twist the wing tips under the back.
Step 8
Place chicken, breast side up, on a rack in a shallow roasting pan.
Step 9
Roast, uncovered, in a 375°F oven for 1 1/4 to 1 1/2 hours or till the drumsticks move freely and the juices run clear.
Tips
No special items needed.