Bright & spicy, this roasted chicken proves that there is nothing easier to prepare, more delicious, or comforting.
“Life is difficult. This is a great truth, one of the greatest truths. It is a great truth because once we truly see this truth, we transcend it. Once we truly know that life is difficult-once we truly understand and accept it-then life is no longer difficult. Because once it is accepted, the fact that life is difficult no longer matters.”
The methodology of cooking is a perfect example of this quotation from M. Scott Peck. Once upon a time, whole chickens used to intimidate me. Should I tent it? How do I know when it’s done? Don’t poke it, all the juices will escape! Ah, the exterior is golden and crispy but the meat by the bone is still rare.
That is until one simple rule changed my life.
The method is simple- make a small incision between the thigh and the leg, if the juices run clear, the oven stuffer is done. You see, some things are not as difficult as they might seem once it has been accepted that there is always a solution.
Now that we’ve gotten past the hard part of roasting a chicken, let’s talk about today’s flavor profile.
Jalapeno and garlic blitzed together with some brown sugar, fresh herbs, and lemon juice. I left the chicken to marinade in this rub overnight then roasted it over a rack of carrots. The spice isn’t too overwhelming for those curious; the heat is more of a subtly afterthought.
Served in its fragrant juices, it’s a perfect transitional meal. Serve it alongside fresh sweet corn and a light salad or a hearty squash and warm biscuits.
Today, we’re excited to not only bring you a new recipe, but also another giveaway to Omaha Steaks. From various prime cut meats, poultry, seafood, and even wine- there is something delicious to explore. So, we hope today’s post inspired you to get into the kitchen and make something wonderful!
Chicken with Jalapeno Garlic Rub
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4-6 1x
- 5 1/2 – 6 lb. whole chicken
For the Rub:
- 6 – 8 cloves of garlic
- 2 tbs. brown sugar
- 1 tbs. fresh rosemary – or 1 tsp. dried rosemary
- 1 tbs. fresh oregano – or 1 tsp. dried oregano
- 2 medium size jalapenos’
- 2 tbs. fresh lemon juice
- 1 tbs. pepper corns
- 2 tbs. olive oil
- Place the ingredients for the rub in a single serve attachment to the food processor (bullet blender) and give a few good chops, until creamy. If you don’t have that blender place the ingredients in a food processor but switch out the pepper corns for ground black pepper.
For the Chicken:
- Clean the chicken inside and out and then pat dry with a paper towel.
- Place the chicken in a large cast iron frying pan.
- Rub the chicken inside and out with the rub. Use up all of the rub on the chicken.
- Preheat Oven 425 degrees F.
- Bake the chicken at 425 degrees F. for first 15 minutes, then lower the temperature to 350 degrees F.
- Continue cooking the chicken at 350 degrees F: for 20 minutes per pound.
- Cook the chicken to an internal temperature of 165 degrees F (74 degrees C) and until the juices from the thigh area of the chicken run clear.
- Let the chicken rest for at least 12 – 15 minutes before carving.
Keywords: main dish, chicken, poultry, oven stuffer, roasted chicken, spicy