Spicy Roast Chicken
Prince’s chicken is so hot, it can make a body see things. Speak in tongues. Change lives. This chicken is also fried chicken—it’s a bad boyfriend you've just got to give up. But this hot chicken here? You can eat my chicken whenever you like, and it’s a friend you keep around. You feel me?
Ingredients
- 2 tablespoons cayenne pepper
- 1/3 cup olive oil
- 3 garlic cloves, minced (about 1 heaping tablespoon)
- Salt
- One (3-to 4-pound) chicken
- Freshly ground black pepper
Instructions
- Preheat the oven to 450°F (230°C).
- Mix the cayenne pepper, oil, garlic, and 1/2 teaspoon salt in a small bowl.
- Remove the giblets, neck, and liver packet—anything stuffed in the interior of the chicken—and discard them or reserve them for another use. Pat the chicken completely dry inside and out with paper towels. Plonk the chicken in a baking dish or roasting pan with low sides. Season the chicken generously inside and out with salt and black pepper to your heart's desire. Starting at the neck of the chicken, slip your fingers beneath the skin and gently loosen it from the underlying meat. Using a brush, dab the cayenne mixture beneath the skin as best you can to cover it completely. (This will feel awkward to do this with a brush, and you may break the skin in a place or two, and that's okay. An alternative is to slip on a thin disposable latex glove and then slather the cayenne mixture under the skin by hand. Just be certain not to use your hands unless you're wearing gloves, otherwise the cayenne will linger on your fingertips and next time you rub your eyes...ouch!) You want the chicken to be evenly coated and to appear reddish. If you have any leftover cayenne mixture, simply dribble it over the hen. If desired, tie the legs together with kitchen string to ensure even cooking.
- Roast the chicken for 20 minutes to crisp the skin. Then reduce the heat to 400°F (200°C) and continue to roast the chicken until it reaches an internal temperature of 160°F (70°C) and the juices run clear and colorless when you pierce a thigh with the tip of a paring knife. This can take anywhere from 25 to 40 minutes, depending on the size of your chicken.
- Remove the pan from the oven and let the chicken rest for at least 15 minutes before carving.
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 18g | Saturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 1mg | Fiber: 1g | Sugar: 0.3g