An easy and delicious introduction to making a whole chicken less intimidating. You can try this on the grill or in the oven. This is a great way to feed the family on a warm afternoon or meal prep some chicken for the week. You can substitute any variation of spice blends and marinades and as well as your favorite grilling or roasting veggies.
Shopping List
Vegetables
1 bunch Leeks
1 bunch Spring Onion
Any Roasting Veggies
Pantry
1 each Hearth Spice
1 each Guajillo Vin
1 each Honey
Freezer or Refrigerated
Frozen Chicken
Instructions
Serves 4-6 people
- Begin by rubbing the chicken well with about 1.5 oz of hearth spice. allow to rest for at least 1 hour or up to overnight for best flavor
- Before grilling or roasting, brush the chicken with roughly 4 oz of the guajillo vin. place on the grill or in the 400f oven, breast up
- If grilling, cook the chicken for about 20 minutes with the breast up on a medium high heat. brush with the remaining guajillo vin, flip the bird over and grill for another 7-10 minutes or until browned and crispy skin, lowering the heat to a medium low. Lightly salt and oil the leeks and spring onions and grill along with the chicken. flip the bird back over and check the inner thigh and/or under the wing for doneness with a thermometer. your looking to hit about 145f-150f and allowing it to rest.
- If roasting, roast the bird for about 20 minutes, breast side up. brush with the remaining guajillo vin and roast for an additional 10 minutes and check the inner thigh and/or under the wing for doneness with a thermometer. your looking to hit about 145f-150f and allowing it to rest. Lightly salt and oil the leeks and spring onions and roast along with the chicken.
- After resting, break down the bird into thighs, drums and breasts, drizzle with the honey and enjoy!
