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Recipe: Spicy Pepper Chicken (roast chicken with cayenne pepper rub)

Main Dishes - Chicken, Poultry
SPICY PEPPER CHICKEN
"Nashville is famous for its "Hot Chicken." I like to get mine from Prince's Hot Chicken Shack. It's crispy on the outside and juicy on the inside, and it comes decorated with a thin round of bright green pickle that calls to mind a gold medal. This chicken is so hot, it can make a body see things. Speak in tongues. Change lives. This chicken is also fried. Now, I've already told you what I think about regular fried chicken - that it's a bad boyfriend you've just got to give up.
But this hot chicken here? You can eat my Spicy Pepper Chicken whenever you like, and it's a friend you'll want to keep around."



2 tablespoons ground cayenne pepper
1/3 cup olive oil
3 garlic cloves, minced
Salt
1 (3 to 4 pound) chicken
Ground black pepper

Preheat oven to 450 degrees F.

Mix the cayenne, olive oil, garlic, and 1/2 teaspoon salt in a small bowl; set aside.

Remove the giblets, neck, and liver packet - anything stuffed in the interior of the chicken. Rinse the chicken inside and out, and pat dry

Put the chicken in a baking dish with low sides. Season it generously with salt and pepper inside and out. Starting at the neck of the chicken, and making sure to break no more of the skin than you have to, rub the oil mixture onto the chicken flesh, including the legs (use a brush or disposable gloves if you don't want the hot pepper on your hands). The whole chicken should appear reddish.

Roast the chicken for 20 minutes at 450 degrees F to crisp the skin, then turn the heat down to 400 degrees F. Continue to roast the chicken until it reaches an internal temperature of 160 degrees F. The juices should run clear and colorless when you pierce a thigh. This can take another 25 to 40 minutes.

Remove the dish from the oven and lei the chicken rest for 15 minutes be/ore carving and serving.

Makes 4-5 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Soul Food Love by Alice Randall and Caroline Randall Williams
MsgID: 3157232
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes in Print - 12-02-14 Daily Recipe...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:

Roast Chicken Recipes
From: The Flavors of Bon Appetit, 2000
"Brining is a great way to add flavor and moistness to today's commercial chickens." - From: The San Francisco Chronicle Cookbook Volume II
"Brining poultry and meats before roasting is an age-old technique that adds moisture and enhances taste. Despite the saltiness of the brine, the result is not an overly salty bird but rather increased juiciness and a fuller flavor." - From: Williams-Sono
With Preserved Lemons and Pomegranate Reduction. - From: the National Chicken Council
With Duxelles or Spinach-Ricotta Stuffing. - From: Joy of Cooking: All About Chicken
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