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Chili-Butter Roast Chicken

Chili-Butter Roast Chicken

Name: Chili-Butter Roast Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Cuisine: American
Ingredients: Fennel seeds 1 tbsp; Cilantro; Thai chili 1; Garlic 2 cloves; Unsalted butter ¼ cup; Kosher Salt 3 tbsp; Oranges 1; Shallots 1 lb; Chicken 2 (3½–4-lb) whole

delicious chicken feast

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1h 20m
Serves 10
Easy
425 °F
(1)

Ingredients

	1 tbsp Fennel seeds
	Cilantro leaves and stems separated
	1 Thai chili stem removed
	2 cloves Garlic finely grated
	¼ cup Unsalted butter room temperature
	3 tbsp Kosher Salt divided
	1 Oranges
	1 lb Shallots peeled, halved if large
	2 (3½–4-lb) whole Chicken each cut into 8 pieces

Nutritional information

469

Calories

21.6g

Fat

10.8g

Carbohydrate

55.5g

Protein

200mg

Cholesterol

362mg

Sodium

Cuisine:

American Recipes

Ingredients

1 tbsp Fennel seeds
Cilantro
leaves and stems separated
1 Thai chili
stem removed
2 cloves Garlic
finely grated
¼ cup Unsalted butter
room temperature
3 tbsp Kosher Salt
divided
1 Oranges
1 lb Shallots
peeled, halved if large
2 (3½–4-lb) whole Chicken
each 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

1	Preheat oven	1
Heat the oven to 425 °F.
2	Make chili butter	3
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.
3	Place shallots in baking dish	1
Divide 1 pound of halved shallots between two 13x9-inch baking dishes.
4	Dry chicken and season	3
Pat the chicken pieces dry with a paper towel and season with salt.
5	Place butter under chicken skin	10
Use your fingers to gently separate the chicken skin from the flesh. Slide a teaspoon of chili butter under the skin of each chicken piece and rub any leftover butter onto the skin.
6	Transfer chicken to baking dish	3
Place the chicken on top of the shallots skin side up in the prepared baking dishes. Cut the reserved orange into quarters and place 2 pieces, cut side up, in each pan.
7	Roast	60
Roast in the oven for 55–60 minutes. Remove and leave to rest for 10 minutes.
8	Serve	1
To serve, transfer the chicken, shallots, and oranges to a serving platter. Spoon over the pan juices and squeeze the orange wedges over the skin. Top with cilantro leaves.

This Chili-Butter Roast Chicken is a really delicious take on a roast chicken feast. If you try making this, please come back to leave a comment below with your thoughts!

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!