Rosemary & chilli chicken
Delight in a tantalizing Rosemary & Chilli Chicken recipe featuring a succulent 3 lb whole chicken marinated with red hot chili peppers, fresh lemon juice, aromatic rosemary, and a drizzle of olive oil. Perfectly paired with vibrant green beans and nutritious spinach, this dish offers a deliciously spicy and wholesome dining experience. Perfect for a cozy dinner or a special occasion. Get ready to impress with this flavorful, easy-to-follow recipe!
- 10 Mar 2024
- Cook time 45 min
- Prep time 20 min
- 4 Servings
- 7 Ingredients
Cooking rosemary and chili chicken combines the aromatic flavors of rosemary with the spiciness of chili peppers, creating a delicious and zesty dish. Paired with green beans and spinach, this meal is both nutritious and full of bold flavors. Whether for a family dinner or a special gathering, this recipe is sure to impress.
Ingredients:
Instructions:
- Start by preheating your oven to 375°F (190°C).
- Finely chop the 2 red hot chili peppers, making sure to remove the seeds if you prefer less heat.
- In a bowl, mix the chopped chili peppers with 1/4 cup of lemon juice, 1 tablespoon of rosemary, and 1 tablespoon of olive oil.
- Pat the whole chicken dry with paper towels.
- Place the chicken in a large roasting pan.
- Carefully pour the marinade over the chicken, ensuring it’s evenly coated. You can also lift the skin gently and rub some of the marinade underneath for more intense flavor.
4. Season and Add Vegetables:
- Season the chicken generously with salt and pepper.
- Add the green beans and fresh spinach around the chicken in the roasting pan. Drizzle a little extra olive oil over the vegetables and season with a pinch of salt and pepper.
- Place the roasting pan in the preheated oven.
- Roast the chicken for approximately 1.5 hours, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear when the thickest part of the thigh is pierced with a skewer.
6. Baste Occasionally:
- Every 30 minutes, baste the chicken with the drippings in the pan to keep it moist and flavorful.
- Once the chicken is cooked, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring it stays juicy.
- Carve the chicken into serving pieces.
- Serve the chicken with the green beans and spinach from the pan on the side. The vegetables will have absorbed some of the delicious flavors from the chicken and the marinade.
Tips:
- For a more intense flavor, marinate the chicken in lemon juice, rosemary, and chopped chili peppers for at least 2 hours before cooking.
- To ensure the chicken is cooked thoroughly, use a meat thermometer. The internal temperature should reach 165°F (75°C).
- If you're sensitive to spice, you can reduce the number of chili peppers or deseed them to lessen the heat.
- Roast the chicken on a bed of green beans and spinach to infuse the vegetables with the flavorful chicken juices.
- Allow the chicken to rest for at least 10 minutes after cooking before carving. This helps retain the juices, making the meat more tender and flavorful.
With just a few simple ingredients, you can create a flavorful, spicy, and aromatic rosemary and chili chicken dish. Complemented by green beans and spinach, this recipe offers a balanced and nutritious meal that is as healthy as it is delicious. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 1040kcal | 42% |
| Protein | |
| Protein 90g | 60% |
| Carbohydrates | |
| Carbohydrates 4.34g | 1% |
| Fiber 1.09g | 3% |
| Sugar 2.06g | 2% |
| Fat | |
| Fat 77g | 88% |
| Saturated 20g | 68% |
| Cholesterol 300mg | - |
| Vitamins | |
| Vitamin A 420ug | 47% |
| Choline 220mg | 40% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.73mg | 56% |
| Vitamin B3 24mg | 146% |
| Vitamin B6 1.08mg | 64% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.92ug | 38% |
| Vitamin C 40mg | 45% |
| Vitamin E 1.46mg | 10% |
| Vitamin K 100ug | 83% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 5mg | 49% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 550mg | 44% |
| Potassium, K 900mg | 26% |
| Selenium, Se 80ug | 139% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 8mg | 71% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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