Course Type
Main Course
Dietary Restrictions
Gluten-free, Dairy-free
4-6 Servings
Ingredients
1 whole chicken (4-6 lbs)
3 tablespoons olive oil
Salt to taste
1 tablespoon black pepper
2 cloves of garlic, minced
1 onion, chopped
2 cups of vegetables (carrots, peas, corn or your preferred mix)
1 tablespoon of dragon's breath chilli powder (or any other hot chilli powder)
Cooking Utensils
Roasting Pan
Meat Thermometer
Cutting board
Sharp Knife
Basting Brush
Instructions
1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Rinse the inside and outside of the chicken, then pat dry with paper towels.
3. Drizzle the chicken with olive oil, then season generously with salt and black pepper.
4. Place the chicken on the roasting rack.
5. Combine the garlic, chopped onion, vegetables and dragon's breath chilli powder in a bowl, then stuff the mixture into the cavity of the chicken.
6. Place the stuffed chicken in the oven for 20 minutes per pound, or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Make sure the internal temperature at the thickest part of the thigh reaches 165 degrees Fahrenheit (74 degrees Celsius).
7. When it's done, let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.
8. Be careful when eating this dish, as Dragon's Breath chili is one of the hottest peppers in the world.
