Nothing is warmer on a chilled Sunday afternoon than great roast chicken. It is one of those dishes that just screams “everything is OK at home.” This recipe is especially good because it is slow-cooked and the aromas last a long time.
1 whole chicken
¼ cup of olive oil
¼ teaspoon of ground cumin
¼ teaspoon of sea salt
¼ teaspoon of Aleppo peppers ground
1 lime thinly sliced
½ cup ChileBoss™ Strawberry Amarillo
1 pound fresh chorizo
Pre heat the oven to 425 degrees.
Place the chicken in a roasting pan with sides.
Rub the chicken with the olive oil and the mixture of cumin, sea salt and Aleppo pepper.
Using your finger or an inverted small spoon, separate the skin of the chicken from the meat, making sure that you do not break the skin.
Take the sliced lime and insert it between the skin and the meat.
Rub the cavity of the chicken with the ChileBoss™ Sauce.
Cut the chorizo crosswise into 1 inch pieces and stuff the cavity.
Add a little lemon juice or white wine to the bottom of the pan.
Bake the chicken for 45 minutes, basting every 15 minutes.
Lower the heat to 375 degrees and continue basting every 15 minutes for the next hour.
Remove from the oven and let it rest for 10 minutes before serving.