Spicy Roast Chicken

5
Servings
20m
Prep Time
55m
Cook Time
1h 15m
Ready In


"This is another recipe out of my Asian cookbook...enjoy"

Original recipe yields 5 servings
OK

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 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 & Variations


No special items needed.

Related

Peggy Bright

This is a totally delicious recipe for chicken. The spicy mixture has a perfect balance of flavours (we like chilli). I made one big mistake. I had eight large drumsticks rather than a whole chicken, so it was almost impossible to get the sauce to stick to the legs. I basted often, but it still slid off. Next time I'll definitely use a butterflied whole chicken. I'll post a pic the next time I make it.

review by:
(16 Oct 2019)