Chili Roast Chicken

Chili roast chicken is amazing winter or summer. Hot or cold. Lunch or dinner. This dish is amazing year round, but you don’t have to take my word for it. Try it for yourself.

I first saw the recipe for chili roast chicken in the Williams-Sonoma Roasting cookbook and knew I needed to try it immediately. I’ve since adapted it to have much more of a flavorful herb-y spicy crust to it and more of a yummy sauce to pour over.

I absolutely LOVE everything about this recipe. The chicken is juicy, spicy, and the lime adds just the perfect amount of acidity. The chili powder really helps to crisp up the skin and reduce the fat beautifully. The flavor explosion is just amazing! I’ve served it fresh out of the oven with risotto, as left overs, and packed it cold for picnics. I also like it in sandwiches and salads. The best part about roast chicken is that you can serve it any way you prefer instead of having to pair it with something particular.

Normally, I’m not a huge fan of chicken with the skin on, because it’s usually greasier and the skin is soggy and gross. This chicken recipe completely changed my mind about that. In fact, I have tried this recipe with skinless chicken and it doesn’t turn out quite as well. The meat ends up being quite a bit drier and blander. That said, you can add olive oil to the spice rub and put it on to the chicken for grilling, that works quite nicely! As you can tell I keep fiddling about and like to put olive oil into the spice rub, put it on skinless chicken, and fry it like charga.

Lastly, if you are going to keep the chicken in the fridge over night, it’s best to not pour all of the sauce over the chicken. It will congeal in fridge and be a mess to reheat. Keep it in a small Tupperware container and reheat in the microwave or on the stove. The chicken will easily last a couple days, but it’s so tasty that I find it’s normally gone by the second day.

This chicken is always a huge hit and people ask for the recipe every time. The best part about this recipe is how quick and easy it is to make, and how fancy it appears on a serving dish. As mentioned above, there is no particular way you have to serve this dish. Pick your favorite side and make it happen. I like it over risotto because the sauce soaks right into the cheesy risotto and just makes it omg wow. That combo will put you into a solid food coma, so that’s something to think about. Slicing it up and putting it over a salad is significantly healthier, if that’s your thing. I think when it comes to most Indian meals you’re not going for healthy, so why not make it amazing.

Hmm..I just realized I’m old, I’m not sure if people still call plastic food containers Tupperware. I mean, yes, Tupperware is actually a brand, but so is Kleenex, and we still ask for those. You can’t tell but I just took a break to Google that, and boy was that anti-climactic. I’m sticking with Tupperware.

Don’t forget to check these out:

Chili Roast Chicken

Course: Main CoursesCuisine: PunjabiDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

50

minutes

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 roasting chicken, 4 lbs

• 6 tbsp Hungarian paprika

• 3 tsp chili powder

• 6 garlic cloves, crushed

• 1 cup cilantro, chopped

• 2 Serrano peppers, minced

• 2 cups chicken stock

• Salt, to taste

• Black pepper, to taste

• 3 limes, sliced

Directions

• Prep:
• Preheat an oven to 400 degrees.
• Oil a heavy roasting pan large enough for chicken.
• Rinse the chicken under cold running water and pat dry with paper towels.
• Discard the giblets. Remove loose fat.
• Spice Rub:
• In a small bowl, combine the paprika, chili powder, garlic, 1/4 of the cilantro, and chili and stir together.
• Cooking:
• Place the chicken, breast side up, in the prepared pan.
• Rub the spice rub all over the outside of the chicken and under the skin.
• Roast until the instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170 degrees F. Approximately 50 – 60 minutes.
  
• Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
• Sauce:
• Place the roasting pan, with the drippings, over medium-high heat and skim off the surface fat.
• Add the stock and deglaze the pan, stirring with a wooden spoon to scrape up the browned bits from the bottom of the pan.
• Bring the liquid to a boil and cook until reduced by half, about 4 minutes.
• Season with salt and pepper.
• Serve:
• Carve the chicken, sprinkle with the cilantro, drizzle the pan sauce over the chicken and garnish with the lime slices. Serve immediately.

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