Monday, November 11

Spicy Roasted Chicken

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Spicy Roasted Chicken Recipe

By Tammy Algood Published: September 1, 2016

  • Yield: 6 Servings



  1. Preheat the oven to 450 degrees. Place the oil, garlic, cayenne, parsley and 1⁄2 teaspoon of the salt in a jar with a tight-fitting lid. Shake to emulsify and set aside. Place the chicken on a lightly greased roasting rack. Sprinkle the chicken with the black pepper and remaining salt.
  2. Gently loosen the skin from the flesh. Take the oil mixture and pour small amounts between the flesh and skin, rubbing with your hands as necessary to completely coat. Rub any leftover mixture on the outside of the chicken. Insert a leave-in thermometer, being careful not to touch the tip to bone. Truss the legs with cooking twine if desired.
  3. Roast 20 minutes, then reduce the heat to 400 degrees. Continue to roast until the internal temperature reaches 160 degrees, around 40 minutes. Allow the chicken to rest 15 minutes before carving and serving.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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