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Chili Crunch Roasted Chicken

Chili Crunch Roasted Chicken

Once you make a whole roasted chicken at home, you’ll keep making it. It’s budget friendly, feeds the family, and leftovers can turn into easy meals for days. Plus, this one is so juicy and flavorful, it beats store bought rotisserie chicken. The secret? Season under the skin, pat the chicken really dry, and save most of the chili crunch for the finish
 
Serves: 4 to 6
Prep time: 15 minutes
Cook time: 60 to 70 minutes
Rest time: 15 minutes
Total time: 1 hour 30 minutes to 1 hour 40 minutes

  • INGREDIENTS

    Roasted Chicken:

    1 Whole chicken, 4 to 5 lb
    3 tbsp Unsalted butter, softened
    1 tbsp Olive oil
    2½ tsp Kosher salt
    1 tsp Garlic powder
    1 tsp Smoked paprika
    ½ tsp Onion powder
    ½ tsp Black pepper
    1 Lemon, halved
    1 Shallot, halved
    5 Thyme sprigs
    4 Rosemary sprigs
    1 Head garlic, halved, optional
    6 Carrots, peeled and cut into large chunks

     

    Chili Crunch Finish:

    2 to 3 tbsp Chili crunch
    2 tbsp Melted butter
    2 tsp Fresh lemon juice

  • INSTRUCTIONS

    1. Heat oven to 425°F. Pat the chicken really dry, including inside the cavity
    2. Mix softened butter with garlic powder, paprika, onion powder, pepper, and 1 tsp salt. Loosen the skin over the breasts and thighs and rub the butter underneath. Spread any extra over the outside
    3. Rub with olive oil and remaining salt. Stuff loosely with lemon and herbs. Tuck the wings under and tie the legs.
    4. Add carrots, garlic, and shallot around the chicken, drizzle with olive oil, and season with salt and pepper
    5. Roast breast-side up for 20 minutes at 425°F, then reduce to 400°F and roast another 40 to 50 minutes
    6. Mix chili crunch, melted butter, and lemon juice. During the last 5 minutes, brush some over the chicken and return it to the oven
    7. Rest for 15 minutes, then spoon the remaining chili crunch mixture over the top

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