Let’s Eat | Siracha Roast Chicken and Potatoes

siracha, chicken, roast chicken, cilantro, potatoes, ginger, food, recipe, food blogger, lifestyle blogger, food fashion and fun

siracha, chicken, roast chicken, cilantro, potatoes, ginger, food, recipe, food blogger, lifestyle blogger, food fashion and fun

siracha, chicken, roast chicken, cilantro, potatoes, ginger, food, recipe, food blogger, lifestyle blogger, food fashion and fun

Let’s Eat | Siracha Roast Chicken

Serving Size: 4-6

Raise your hand if you like siracha. I’m pretty sure everyone’s hands are in the air. When I was a kid, my older brothers would use siracha like ketchup. They absolutely loved it. I tried one little dot on my tongue and thought my hair was on fire. Flash forward 20 years and now I’m just as addicted to it as they were. Siracha has caught on with the rest of the country and is a huge food trend. I put it on everything so I thought why not just make it part of the recipe. It doesn’t over power the chicken, just gives a little bit of heat. The flavor comes from the agave nectar, green onions, cilantro, butter and ginger.

1 Whole chicken (about 4 pounds) broken down into 6 pieces

2 pounds yukon hold potatoes, cut into 1” pieces

1 onion, roughly chopped

1/2 cup cilantro

1/2 cup butter, room temperature

2 tablespoons Siracha

2 green onions

1 tablespoon ginger

1 tablespoon agave nectar

1 cup chicken broth plus a few extra

Salt

Pepper

Cilantro, additional for serving

Preheat oven to 350 degrees.

Add the onions and potatoes to a baking dish.

Add the chicken to a separate baking dish.

Combine cilantro, butter, siracha, green onions, ginger and agave nectar to a food processor.

Blend until smooth. If the mixture is a little too thick to blend add a tablespoon or 2 of chicken broth. You don’t want this too thin because it needs to go under the skin of the chicken.

Once the butter mixture is finished, take half the mixture and put it under the skin of the chicken. Mix the other 1/2 of the mixture with the potatoes.

Pour 1/2 cup chicken broth over the chicken and another 1/2 cup over the potatoes.

Sprinkle pepper over the top of the chicken.

Cover the chicken and potatoes with aluminum foil.

Place in over for 30 minutes.

Turn up the oven to 450.

Remove the chicken and potatoes from the over. Remove the foil and stir the potatoes.

Put them both back in the oven for another 20-30 minutes.

Remove the chicken and let rest for 10-15 minutes.

Remove the potatoes and stir. Place the potatoes back in the oven for another 10 minutes while the chicken is resting.

To serve, place potatoes and chicken on a plate. Sprinkle with parsley and serve immediately.

http://foodfashionandfun.com/2014/06/05/lets-eat-siracha-roast-chicken-and-potatoes/

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