This Simple Whole Roasted Chicken proves that simple, wholesome ingredients are always the most delicious. Marinated in a gourmet datil pepper sauce, the flavors of this dish will have your taste buds singing in praise.
Thank you to Del Viejo for sponsoring this post. As always, the recipe, photos and opinions are my own. Thank you for your continuous support of The Blissful Balance.
If you are a close friend or longtime follower of The Blissful Balance, you know that I am not a fan of spicy food.
If you are culinary extraordinaire, or culinary student, you know that datil peppers are infamous.
Infamous for not only being the most rare of peppers in existence, but for being in the 100,000 to 300,000 range of the Scoville Scale. Competing with such peppers as the habanero and the Jamaican hot pepper. Not really meant for someone whose spice tolerance is that of an ice burg. So naturally, sharing a recipe featuring this pepper seems a bit off. But, trust me, it was really effing good.
What I’m referring to is the Del Viejo Datil Pepper Marinade I used to marinade this 7lb chicken. I’ll admit – I was a little scared. Seriously… I have trouble eating a burrito bowl from Chipotle. But this marinade was the perfect amount of bursting flavors with a hint of spice.
I love roasting chicken because it brings out SO much flavor. This marinade definitely added an extra hint of sweet, tangy, and spicy. And to bring out some more juices and flavors, I stuffed the inside of the chicken with half a head of garlic, half of a lemon, and a few sprigs of thyme. You bet my kitchen smelled good.
To make my life easier, I simply roasted the chicken atop our side dish: roasted veggies. There is no combination better than roasted meat and vegetables. The vegetables, which roasted beneath the bird, soaked up all of that juicy goodness and the flavors of the marinade. And to think how simple it was to achieve these stunning flavors.
Look at those veggies swimming in juicy flavor!
I like to have a bit of a char (okay, maybe more than a bit) on my roasted chicken, but you can roast it however long you want according to your char preference.
This was the perfect meal to feed the family on Saturday night. Everyone was here: my parents, Christian, my sister and my brother-in-law. And we had leftovers! I served the meal with some dinner rolls, which were the perfect vehicle for soaking up any remaining juices on our plates.
- 1 (5-7lb) whole chicken
- 1 tbsp melted butter
- ½ cup Del Viejo datil pepper marinade
- ½ lemon
- ½ head garlic
- Bunch of fresh thyme (5-6 sprigs)
- 1 onion, sliced into small chunks
- 10-12 carrots, peeled and chopped
- 10 purple baby potatoes, cut into fourths
- Juice of half a lemon
- 1 tbsp Kosher salt
- 2 tbsp extra virgin olive oil
- Place the chicken in a roasting pan. Brush chicken with melted butter. Pour marinade on top. Place in the refrigerator for at least two hours.
- When ready to cook, preheat the oven to 425 degrees.
- Add the ½ lemon, ½ garlic head, and 4 sprigs thyme into the center cavity of the chicken.
- Place the carrots, onion and potatoes all around the chicken.
- Sprinkle vegetables with salt, olive oil, lemon juice, and 2 fresh sprigs of thyme (use your fingers to slide down the sprigs to only utilize the leaves, not the stem).
- Place on the bottom rack of the oven and roast for 1.5 hours.
- After time is up, place your oven on high broil and broil the chicken for about 8-10 minutes.
Fun fact: datil peppers are only grown in St. Augustine, FL! To learn more about Del Viejo and the legend of Fernando Del Viejo, click here.
Join the conversation:
Have you ever tried something so hot it made you cry (out of your control)?
Are you a fan of spicy food, or are you a wimp like me? (wimps unite!!)
How do you prefer your veggies? Roasted, steamed, sauteed, or raw?
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