Prep Time: 120 Minutes
Servings: 6

Ingredients:

  • 5-6 lb. whole chicken
  • 1 apple
  • 1 onion
  • 4 tablespoons Minerva Sea Salt Butter, softened
  • 2 teaspoons Sriracha sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika




directions:

  1. Lower the rack in your oven, and preheat to 375°F.
  2. Pat the chicken dry and remove giblets.
  3. Stuff with the quartered apple and onion, then truss the chicken.
  4. Place the chicken on a roasting pan (or a lined baking sheet.)
  5. Mix the butter, Sriracha and seasonings in a bowl.
  6. Spread the seasoned butter beneath the skin and on top of the chicken.
  7. Cover with foil, and bake for 60 minutes.
  8. Remove the foil, roasting for another 30-45 minutes or until the chicken is golden brown and its internal temperature is 165°F.
  9. Let the chicken rest uncovered before carving.
  10. If you want, make pan gravy.  Combine 1/3 cup of the pan drippings with 2 tablespoons flour.  Stir until combined, then slowly pour in cup of chicken broth.  Cook until thickened.
  11. Serve the chicken with your favorite sides and the pan gravy.

THE SPECKLED PALATE

Recipes You Might Like