Roast Chicken With Hot-Sauce Butter Recipe

Name: Roast Chicken With Hot-Sauce Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces orange Scotch bonnet or habanero chiles (about 10); 1 orange bell pepper, halved, seeded, coarsely chopped; 4 1x3 inch strips orange zest; 4 tablespoons St-Germain liqueur, divided; 2 tablespoons kosher salt, divided, plus more for seasoning; 1 garlic clove, smashed; 1 cup Champagne vinegar; 2 teaspoons cornstarch; 4 tablespoons unsalted butter, softened, divided; 1 3-pound chicken, cut into 4 pieces, backbone removed; Freshly ground black pepper

Servings: persons

3 ounces orange Scotch bonnet or habanero chiles (about 10)
1 orange bell pepper, halved, seeded, coarsely chopped
4 1x3 inch strips orange zest
4 tablespoons St-Germain liqueur, divided
2 tablespoons kosher salt, divided, plus more for seasoning
1 garlic clove, smashed
1 cup Champagne vinegar
2 teaspoons cornstarch
4 tablespoons unsalted butter, softened, divided
1 3-pound chicken, cut into 4 pieces, backbone removed
Freshly ground black pepper

1
Wearing gloves, halve and seed chiles. Puree chiles, 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.
2
Puree chile 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 cornstarch and 2 teaspoons water in a small bowl until smooth. Whisk cornstarch mixture into hot sauce. Simmer, whisking constantly, until thickened, about 2 minutes. Whisk in 3 tablespoons butter. Season to taste with salt. Keep warm.
3
Preheat oven to 450u00b0. 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.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 ounces orange Scotch bonnet or habanero chiles (about 10), 1 orange bell pepper, halved, seeded, coarsely chopped, 4 1x3 inch strips orange zest, 4 tablespoons St-Germain liqueur, divided, and more.

Yes, Roast Chicken With Hot-Sauce Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken With Hot-Sauce Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions