Roast Chicken with Hot-Sauce Butter

Ingredients for Roast Chicken with Hot-Sauce Butter

• 90g orange Scotch bonnet or habanero chillies (about 10)

• 1 orange pepper, halved, seeded, coarsely chopped

• 4 1x3 inch strips orange zest

• 60ml St-Germain liqueur, divided

• 2 tablespoons kosher salt, divided, plus more for seasoning

• 1 garlic clove, smashed

• 240ml Champagne vinegar

• 2 teaspoons cornflour

• 4 tablespoons unsalted butter, softened, divided

• 450g chicken, cut into 4 pieces, backbone removed

• Freshly ground black pepper

How to make Roast Chicken with Hot-Sauce Butter

Wearing gloves, halve and seed chillies. Purée chillies, pepper, zest, 2 tablespoons liqueur, 1 tablespoon salt, and garlic in a blender. Transfer to a bowl, cover with plastic wrap, and let ferment at room temperature for 12 hours.

Purée chilli mixture in a blender with vinegar, remaining 2 tablespoons liqueur, and remaining 1 tablespoon salt until smooth. Set a fine-mesh strainer over a small saucepan. Strain mixture, pressing on solids. Heat hot sauce over medium heat. Stir cornflour and 2 teaspoons water in a small bowl until smooth. Whisk cornflour mixture into hot sauce. Simmer, whisking constantly, until thickened, about 2 minutes. Whisk in 3 tablespoons butter. Season to taste with salt. Keep warm.

Preheat oven to 450°. Season chicken with salt and pepper. Heat remaining 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Cook chicken, skin side down, until golden, about 5 minutes. Turn chicken and cook 6 minutes. Remove breasts from pan and transfer to a plate. Place skillet in oven and roast legs for 12 minutes. Return breasts to skillet; roast until legs and breasts are cooked through, about 10 minutes longer. Serve with hot-sauce butter.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.