Spicy Roasted Chicken
Spicy roasted chicken is the perfect little meal for your Easter Sunday dinner – or any family dinner, for that matter. It goes well with the chili cream corn I made earlier this week. Both have a bit of spice, yet this chicken is a bit more faint. Pick out a nice fresh bird and we’ll be all set.
Servings: 4
Ingredients
- whole chicken
- 1 1/2 teaspoon of ground jalapeno
- 1 teaspoon of ground chipolte
Instructions
- Set the oven to 425 on roast and we'll spice up this chicken. Grab your ingredients.
- Wash the chicken first and use high quality spices.
- Mix the spices together and then rub under the skin. Get it under all of the skin, even the underside. This is key because we will roast the chicken breast side down to keep it moist and full of flavour.
- Roast at 425 for 45-60 minutes, depending on your oven, until the temperature reaches 170 degrees (the Alberta food standard is 165 degrees, in Ontario it's 180 degrees) - you pick.
- So good, so crispy and so simple. Eat up and enjoy