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Green Chili and Herb Roasted Chicken

Green Chili and Herb Roasted Chicken

By Courtney HillDecember 18, 2019

  • Makes
    4 servings
  • Cook Time
    2 hours
  • Active time plus cooling
    20 minutes active

With flavors that are herbal, fresh and subtly spicy, this roasted chicken was inspired in large part by adjika, an aromatic green chili, fresh herb and spice paste from the country of Georgia. Make sure to seed the serranos to moderate the heat. Serve with rice pilaf, roasted potatoes or a crunchy salad.

Tip

Don't forget to soften the butter by letting it stand at room temperature. Cold butter will not combine easily with the other seasonings. And if too firm, the butter will be difficult to spread under the skin.

Ingredients
  • 4

    tablespoons (½ stick) salted butter, softened

  • ⅓

    cup finely chopped fresh mint

  • 2

    serrano chilies, stemmed, seeded and finely chopped

  • 2

    scallions, finely chopped

  • 1

    teaspoon ground coriander

  • Kosher salt and ground black pepper

  • 4

    pound whole chicken

  • Lemon wedges, to serve

Step 1

Heat the oven to 425°F with a rack set in the middle position. Set a wire rack in a rimmed baking sheet.

In a small bowl, mix together the butter, mint, chilies, scallions, coriander, 1 teaspoon salt and ½ teaspoon pepper.

Step 2

Using your fingers, gently loosen the skin, separating it from the meat on the chicken’s breast and thigh areas. Smear the butter-herb mixture evenly under the skin.

Season the chicken all over with salt, then tuck the wings toward the back and use kitchen twine to tie the legs.

Step 3

Set the bird breast up on the rack, then roast until the thighs register 175°F, 60 to 80 minutes. Let the chicken rest for about 30 minutes, then carve. Serve with lemon wedges for squeezing over the meat.

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