"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," Chris says. "Make sure to seed the serranos to moderate the heat. Serve with rice pilaf, roasted potatoes or a crunchy salad."
PRO TIP: This technique can be used with any compound butter, so feel free to swap in your favorite spices and herbs before stuffing under the chicken skin and roasting.
Adapted from Milk Street: Cookish by Christopher Kimball. Copyright © 2020 by Christopher Kimball. Used with permission by Voracious. All rights reserved.
- 4 tablespoons salted butter (½ stick), 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
- One 4-pound whole chicken
- Lemon wedges, for garnish (optional)
Preheat the oven to 425°F. Set a wire rack in a rimmed baking sheet.
Mix the butter, mint, chilies, scallions, coriander, 1 teaspoon salt and ½ teaspoon pepper. Using your fingers, loosen the skin from the meat on the chicken breast and thigh areas, then smear the mixture evenly under the skin. Season all over with salt, then tuck the wings to the back and tie the legs together. Set the chicken breast-up on the rack and roast until the thighs register 175°F on an instant-read thermometer, 60 to 80 minutes.
Let rest for about 30 minutes, then carve. Serve with lemon wedges, if desired.