Peach and Habenero Roasted Chicken
Whole30 oven roasted spicy and sweet spachcock chicken.
Servings: 4
Ingredients
- 1 whole chicken
- 2 peaches roughly chopped
- 1/2 tbsp minced garlic
- 3 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1.5 tbsp kosher salt
- 1/2 tbsp basil dried
- 1/2 tbsp fresh cracked black pepper
- 1-2 sweet basil (several leaves on it) fresh
- 3 habeneros, de-seeded diced
Instructions
- Spachcock your chicken, this is where you remove the backbone of the chicken for a more even cook on your bird. If you have never done this before, refer to my how-to post on spachcocking a chicken.
- In a large ziplock bag, combine all the ingredients except the chicken and seal the bag making sure there is little air left in the bag.
- Massage the ingredients well, to really break up the peaches and combine.
- Add chicken to the bag and re-seal with the least amount of air possible. Be sure the really move and massage the marinade around to generously coat your bird.
- While still in the ziplock, place the chicken breast side down on a large plate or bowl and put in refridgerater or 4 hourse or over night.
- Preheat oven to 425°F.
- Place marinated chicken in a roasting pan or cast iron skillet, breast side up. Do NOT drizzle left over marinade into the skillet.
- When placing the chicken in the oven, orient the chicken so the legs are closests to the back of the oven.
- Roast the chicken for 40-45 minutes or until the thickest part of the meat is 165°F.
- Enjoy!