Spicy Roasted Chicken


I have way too many people in my family who want that drumstick… me being one of them.  Since our Thanksgiving dinner includes 22 people, 1 turkey is never enough for the dark meat lovers. So I always end up making a few chickens, this way there’s enough dark meat for everyone.

Since I get a few chickens to work with, I always make a couple different flavors along with the classic roasted chicken.  This year, I’m making this spicy roasted chicken.  It’s marinated in a spicy mixture over night for the most flavorful chicken.  It’s an awesome twist to the classic roasted chicken.


  • 1 cup fresh cilantro
  • 8 cloves of garlic
  • 3 jalapeño peppers, halved
  • 1 roma tomato, quartered
  • 1 red onion, quartered
  • 1 tsp salt
  • 1 tbsp oil
  • 2 whole lemons
  • 1 whole chicken, rinsed
  • 1 tbsp salt & 1/2 black pepper to season the chicken


  • Add cilantro, garlic, peppers, tomato, onion, 1 tsp salt and oil in a blender and process until everything is blended well.  Pour the marinate over the chicken and refrigerate over night.
  • Take out the chicken 45 minutes before roasting to let it come to room temperature.
  • Preheat oven at 400 degrees.  Place the rack on the 3rd rack from the top.
  • Let the excess marinate drip off the chicken, then season liberally with plenty of salt and pepper.
  • Pierce whole lemons three times with the tines of a fork; place pierced lemons inside cavity.  Tie the legs with kitchen twine, you’re not breaking any rules if you don’t do this part, your chicken will come out just fine.
  • Place the chicken, breast side down, in a roasting pan.  Put it in the oven and immediately turn the heat down to 375 degrees.  Roast for 15 minutes.
  • Take the pan out and flip the chicken over to it’s back, breast side up.  Roast for another 1 hour and 15 minutes.  Until juices run clear and a thermometer inserted into the thigh reaches 180 degrees.
  • Once done, let the chicken rest for at least 20 minutes before carving.


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