Spicy Roast Chicken
Recipe: #22686
January 28, 2016
Categories: Chicken, Garlic, Peppers, Asian, Sunday Dinner, Oven Roast, Gluten-Free, Low Carbohydrate No Eggs, Whole Chicken, Spicy, Chicken Dinner, more
"This is another recipe out of my Asian cookbook...enjoy"
Ingredients
Nutritional
- Serving Size: 1 (440.2 g)
- Calories 450.8
- Total Fat - 14.1 g
- Saturated Fat - 5.8 g
- Cholesterol - 967.8 mg
- Sodium - 956.3 mg
- Total Carbohydrate - 6.3 g
- Dietary Fiber - 0.8 g
- Sugars - 2.6 g
- Protein - 71.2 g
- Calcium - 59.7 mg
- Iron - 10.5 mg
- Vitamin C - 20.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350°.
Step 2
Using a large cleaver, or knife, cut the chicken in half by cutting down the backbone and along the breastbone.
Step 3
To prevent the wings from burning, tuck them underneath.,.
Step 4
Place the chicken, skin-side-up, on a rack in a baking dish and bake for 30 minutes.
Step 5
Meanwhile, combine the chili, garlic, peppercorns and sugar in a food processor or mortar and pestle and process briefly or pound, until smooth.
Step 6
Add the soy sauce, turmeric and lime juice, and process in short bursts, or stir if using a mortar and pestle, until combined.
Step 7
Brush the spice mixture over the chicken, dot it with the butter pieces and bake it for another 25 to 30 minutes, or until cooked through and rich red.
Step 8
Serve warm or at room temperature.
Tips
No special items needed.