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My adventure's in feeding my family

Spicy Flat Roasted Chicken with Sweet Peppers August 6, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

This is another one of those recipes that I put on pinterest a long long time ago. I love finding whole chickens on sale and snap up each and every one (seriously). This recipe was simple to make and very tasty.

Ingredients:

  • 1 whole chicken
  • salt and freshly ground pepper to taste
  • olive oil for marinate and roasting
  • 2 large yellow onions, sliced
  • 2-3 red onions, sliced
  • 5-6 cloves garlic, smacked
  • 2 large limes, sliced
  • 1 bunch fresh coriander
  • 2 stalks lemongrass, peeled, white part only, smacked
  • 5-6 fresh chillies (use any fragrant hot chillies)
  • 5oz assorted mini sweet peppers (red, yellow, and orange)
  • 5-6 tablespoons chicken stock (or any leftover roasting gravy)

IMG_1502

 

Directions:

To spatchcock the chicken, lay it flat on a chopping board, backbone side up. With a pair of sharp kitchen shears, cut along each side of the backbone to remove it. This can be kept to make stock or as trivet for roasting. Open up the chicken to expose the breast bone. With a small paring knife, make a small incision on the bone. Flip the chicken over and press down gently on the breast bone to flatten the chicken. Tuck wings in and pat dry with kitchen paper.

Season chicken generously with salt and pepper. Drizzle over some olive oil and set aside. Meanwhile, preheat oven to 430°F. Line a baking dish with parchment, alternatively you can use a 12-inch cast iron skillet or a roasting tray.

Lay out onion slices, crushed garlic cloves and sliced limes. Sprinkle over some salt and pepper, add a few drizzles of olive oil. Place a small bunch of fresh coriander in the middle, reserve some for garnish. Place one of the lemongrass stalks and some of the chilies on top of the coriander. Lay the chicken directly on top of the coriander to cover it (so it doesn’t burn). Scatter the rest of the chilies and lemongrass around the chicken, pour over the chicken stock/gravy and add a little more oil.

Roast in for about 15 minutes, then remove from the oven. Lay out the mini sweet peppers around the chicken and baste all over with roasting juices. Roast for another 15 to 20 minutes, until chicken is just done. Serve immediately with buttered rice or crusty garlic bread.

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