Spicy Roasted Chicken with Hot Sauce
Total Time: 45 Minutes
This recipe is great for both roasted and grilled chicken, so you can use it year-round The vinegary-y, garlic-y sauce is so mouth-watering good, you might want to drink it on its own...
RECIPE & PHOTO COURTESY OF:
For the Homemade Hot Sauce:
- 1/4 tsp whole allspice
- 1/2 tsp black peppercorns
- 1/4 tsp cumin seeds
- 1/4 pint (.5 cup) moonshine (or you can substitute tequila)
- 1.5 cups apple cider vinegar
- 3 – 5 fresh or dried chiles
For the Boozy Hot Sauce Compound Butter:
- 6 – 8 cloves garlic (if they’re really big, 6 should do it)
- 1.5 sticks butter, at room temperature
- 1/4 cup fresh parsley
- Zest and juice of one lemon
- Salt and pepper to taste
- Homemade hot sauce, to taste (I use about 1 – 3 tablespoons)
For the Chicken:
- 5-6 lb. whole roasting chicken
- Salt and freshly cracked black pepper
- 1 large bunch fresh thyme
- 1 lemon, halved
- 1 head of garlic, cut in half crosswise
- boozy hot sauce butter
- 1 large onion, sliced thickly
- 3 carrots cut into 2″ pieces
- 1 fennel bulb, tops removed and cut into wedges
- Olive oil
For the Hot Sauce (make 1 week ahead of time):
In a small saucepan over medium heat, toast the allspice, peppercorns, and cumin seeds until fragrant, about 3 – 5 minutes. Add them to a jar followed by the moonshine, vinegar, and chiles. Let the hot sauce sit for one week before using.
For the Butter:
Combine all ingredients in a food processor and blend until evenly incorporated and the garlic and parsley are finely chopped. Transfer to a storage container and keep in the fridge until needed.
For the Chicken:
Preheat your oven to 425 degrees F.
Remove the giblets and rinse the inside and outside of the bird; pat dry.
Remove any excess fat from the chicken. Liberally salt and pepper the inside.
Stuff the cavity with the thyme, lemon halves, and garlic.
Peel back the skin on the top of the chicken, being careful not to tear it, and slather plenty of the boozy hot sauce butter underneath, covering as much of the surface area as possible. Cover the outside of the chicken with an even layer of the butter as well. Sprinkle again with salt and pepper.
Tie the legs together with kitchen string and tuck the wing tips under the body of the bird. Place the chicken in a roasting pan, elevated on a roasting rack if you have one (you can also use thickly sliced vegetables as your “rack” if you so choose). Roast the chicken for 1.5 hours, or until the juices run clear when you cut between a leg and thigh.
Remove the chicken and cover with foil for about 15 – 20 minutes, to rest.