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.