Roasted Habanero Chicken
Ignite your taste buds with the bold and zesty flavors of Roasted Habanero Chicken, a show-stopping dish perfect for spice enthusiasts. This recipe marries tender, oven-roasted whole chicken with an irresistible habanero-lime marinade featuring fresh garlic, honey, cilantro, and warming spices like paprika and cumin. The habanero paste is rubbed both under the skin and over the exterior of the chicken, ensuring every bite is packed with flavor. Juicy and flavorful, the chicken roasts atop a bed of caramelized onions, with butter and chicken broth adding richness and moisture. Basted in its own pan juices for extra succulence, this vibrant dish is ready to impress. Serve it with a side of rice, roasted vegetables, or a crisp salad for a complete, unforgettable meal.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 2 pieces Habanero peppers
- 4 pieces Garlic cloves
- 3 tablespoons Olive oil
- 3 tablespoons Lime juice
- 1 tablespoon Honey
- 2 tablespoons Fresh cilantro
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Butter
- 1 medium Onion
- 1 cup Chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Rinse the chicken under cold water and pat it dry with paper towels. Remove any excess fat and ensure the cavity is clean.
In a blender or food processor, combine the habanero peppers (remove seeds for less heat), garlic cloves, olive oil, lime juice, honey, fresh cilantro, paprika, ground cumin, salt, and black pepper. Blend until you achieve a smooth paste.
Gently loosen the skin of the chicken by sliding your fingers between the skin and the meat, being careful not to tear the skin. Rub half of the habanero mixture underneath the skin and the other half over the outside of the chicken.
Peel and slice the onion into thick rings and arrange them in a roasting pan. Place the seasoned chicken on top of the onion slices, breast side up.
Insert 2 tablespoons of butter into the chicken cavity. Tie the legs together with kitchen twine and tuck the wings under the body.
Pour 1 cup of chicken broth into the bottom of the roasting pan to keep the chicken moist as it cooks.
Place the chicken in the preheated oven and roast for about 90 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh without touching the bone.
Baste the chicken with the pan juices every 20-30 minutes for extra flavor and moisture.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
Serve the roasted habanero chicken with the caramelized onions and drizzle with the pan juices for added flavor. Pair with your favorite side dishes such as rice, roasted vegetables, or a crisp salad.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 4373 mg | 190% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 27.9 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1161 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
