PERFECT ROAST CHICKEN Jan 6 Written By Leena Ahmed https://www.youtube.com/shorts/WdJaJIW5Gv8 PrintPERFECT ROAST CHICKENYield 4Prep time15 MinCook time95 MinTotal time1 H & 50 MIngredients1 whole chicken, spatchcockedMarinade8 cloves garlic1 shallot5 chipotle peppers in adobo sauce2 Tbsp honey1/4 cup neutral oil1/4 cup sriracha or hot sauce1/4 cup vinegarSeasoning Mixture:2 Tbsp chipotle chili powder2 Tbsp garlic powder2 Tbsp onion powder2 Tbsp smoked paprika1 Tbsp black pepper1 Tbsp turmeric2 packets Sazon or 2 Tbsp seasoning saltVegetables:30 oz baby gold potatoes (or your potatoes of choice)1 lb bag of baby carrots1 – 10 oz bag of white pearl onionsInstructionsChef’s Safety Note: Spatchcocking (or butterflying) is when the chicken’s backbone is removed, cut down the middle and pressed flat. If you are not an expert at this technique, no problem. When you buy your whole chicken from the market, you can ask the behind-the-counter butcher to butterfly it for you. Most local markets will do it for you at no cost at all.Make marinade by adding garlic, shallot, chipotle peppers in sauce, honey, oil, sriracha (or hot sauce) and vinegar to a blender or food processor (can also use an immersion blender).Make the seasoning mixture in a small bowl by combining the chili powder, garlic powder, onion powder, smoked paprika, pepper, turmeric and Sazon (or seasoning salt). Sprinkle half of the seasoning mixture onto the chicken skin side up, making sure it is fully coated. Set the other half aside.In a large roasting pan, add the potatoes, carrots and onions. Coat the vegetables with the remaining seasoning mixture.Place the seasoned chicken right on top of the vegetable bed, then pour the prepared marinade on top of the chicken. Thoroughly massage marinade into the chicken on all sides, and onto the vegetables as well. Cover, refrigerate and marinate for at least 8 hours (thank me later).Preheat the oven to 350 degrees. Cover and roast marinated chicken for 45 minutes. Carefully uncover the pan and continue cooking for about another 45 minutes, or until the breast reaches an internal temperature of 165 degrees. Remove the pan and allow chicken to rest for at least 15 minutes before serving. Garnish with fresh parsley and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chicken Leena Ahmed
PERFECT ROAST CHICKEN Jan 6 Written By Leena Ahmed https://www.youtube.com/shorts/WdJaJIW5Gv8 PrintPERFECT ROAST CHICKENYield 4Prep time15 MinCook time95 MinTotal time1 H & 50 MIngredients1 whole chicken, spatchcockedMarinade8 cloves garlic1 shallot5 chipotle peppers in adobo sauce2 Tbsp honey1/4 cup neutral oil1/4 cup sriracha or hot sauce1/4 cup vinegarSeasoning Mixture:2 Tbsp chipotle chili powder2 Tbsp garlic powder2 Tbsp onion powder2 Tbsp smoked paprika1 Tbsp black pepper1 Tbsp turmeric2 packets Sazon or 2 Tbsp seasoning saltVegetables:30 oz baby gold potatoes (or your potatoes of choice)1 lb bag of baby carrots1 – 10 oz bag of white pearl onionsInstructionsChef’s Safety Note: Spatchcocking (or butterflying) is when the chicken’s backbone is removed, cut down the middle and pressed flat. If you are not an expert at this technique, no problem. When you buy your whole chicken from the market, you can ask the behind-the-counter butcher to butterfly it for you. Most local markets will do it for you at no cost at all.Make marinade by adding garlic, shallot, chipotle peppers in sauce, honey, oil, sriracha (or hot sauce) and vinegar to a blender or food processor (can also use an immersion blender).Make the seasoning mixture in a small bowl by combining the chili powder, garlic powder, onion powder, smoked paprika, pepper, turmeric and Sazon (or seasoning salt). Sprinkle half of the seasoning mixture onto the chicken skin side up, making sure it is fully coated. Set the other half aside.In a large roasting pan, add the potatoes, carrots and onions. Coat the vegetables with the remaining seasoning mixture.Place the seasoned chicken right on top of the vegetable bed, then pour the prepared marinade on top of the chicken. Thoroughly massage marinade into the chicken on all sides, and onto the vegetables as well. Cover, refrigerate and marinate for at least 8 hours (thank me later).Preheat the oven to 350 degrees. Cover and roast marinated chicken for 45 minutes. Carefully uncover the pan and continue cooking for about another 45 minutes, or until the breast reaches an internal temperature of 165 degrees. Remove the pan and allow chicken to rest for at least 15 minutes before serving. Garnish with fresh parsley and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chicken Leena Ahmed
