If you read this blog regularly, you know how much I love roast chicken. To me it's one of the best comfort foods out there. I have waxed poetic on the subject a few times. There are few things that make the house smell better than a chicken roasting.
While I was away this weekend, I came back to my B&B room from a day of riding to smell a chicken in the oven. The owners were cooking their dinner and it smelled goooooodddd. I've had a craving ever since then.
Do you know what my favorite party snack is? I think Buffalo wings defintely rank up there pretty high. They're a little greasy, a little salty, a little spicy, and a little meaty. They're messy fun to eat. So much goodness is packed into one little bony piece. If I didn't fear for my waistline and my cardiovascular system, I'd eat hot wings every day.
I wanted to satisfy my roasted chicken craving, but I also wanted a new recipe for 2010. I needed something new for the blog. How could I put a spin on roast chicken that I could share with TERP readers?
I remembered my love of Buffalo wings. Why not make an entire chicken "Buffalo" style?
Rather than douse an entire chicken in Tabasco, Frank's, or Sriracha, I decided to make things harder on myself, they way I always do. ;-) My recipe is a bit closer to a spicy, split-roasted chicken I made last year, Pollo Al Diavolo.
I started by letting some dried red peppers flavor some olive oil. I let the crushed peppers, seeds and all, sit in the olive oil all day.
When I was ready to roast, I mixed it with cider vinegar and a touch of parprika. The whole thing was brushed over a split chicken.
The results wasn't exactly Buffalo style, but had a nice bite to it. I served it with some cauliflower puree and cucumber slices (not shown). It's roasted chicken. Hard to go wrong with that. The next time I make this, I will probably steep the peppers in the olive oil longer. I put them into the olive oil in the morning before I left for work. I should have put them in the night before.
Spicy Roasted Chicken
1 Chicken (roughly 3 pounds)
1/4 cup olive oil
4 dried hot peppers, crushed
1 Tbl cider vinegar
1/2 tsp parprika
Place crushed peppers and olive oil into a container with a tight-fitting lid. Allow to sit at least 8 hours. Over night would be better.
Heat oven to 350 degrees.
Cut backbone out of chicken and press to flatten. Mix the chili oil with the vinegar and paprika. Rub this mixture all over the chicken (You can strain out the seeds if you like). Sprinkle with salt.
Roast for about an hour.