- 1 tbsp Fennel seeds
- Cilantroleaves and stems separated
- 1 Thai chilistem removed
- 2 cloves Garlicfinely grated
- ¼ cup Unsalted butterroom temperature
- 3 tbsp Kosher Saltdivided
- 1 Oranges
- 1 lb Shallotspeeled, halved if large
- 2 (3½–4-lb) whole Chickeneach cut into 8 pieces
Chili-Butter Roast Chicken
Look no further! This Chili-Butter Roast Chicken is the only recipe you should be thinking of cooking for New Year’s Eve. I love to serve this dish with rice, mashed potatoes or polenta to soak up the delicious pan juices that remain in the baking dish when the chicken is done. Yum!
Start by making chili butter. Pat chicken pieces dry and season with salt. Use your fingers to separate the skin from the flesh, taking care not to tear the chicken skin. Slide a small teaspoon of chili butter under the skin of each piece. If you have any leftover butter, rub it onto the chicken skin. Arrange each of the chickens on a bed of shallots in a baking dish. Cut the reserved orange into quarters and place 2 quarters cut side up in each pan. Roast for about an hour and serve with cilantro.
To make the Chili-Butter Roast Chicken, you will need the following ingredients:
Steps to make Chili-Butter Roast Chicken
Heat the oven to 425 °F.
Make chili butter
Place 1 tablespoon of fennel seeds in a food processor until they break down into a coarse powder. Chop a handful of cilantro stems and add them to the food processor. Add the chopped chili, 2 grated garlic cloves, ¼ cup of butter, and salt to the fennel powder. Grate orange zest finely into the food processor bowl and set the orange aside. Pulse to incorporate.
Place shallots in baking dish
Dry chicken and season
Place butter under chicken skin
Transfer chicken to baking dish