Hot Sauce Roast Chicken With Tangy Kale Salad

Name: Hot Sauce Roast Chicken With Tangy Kale Salad
Total time: 2 h
Yield: 4 to 6 servings
Ingredients: 1 (4- to 4 1/2-pound) whole chicken; 8 tablespoons unsalted butter (1 stick), chilled; Kosher salt and black pepper; 3/4 to 1 teaspoon ground chipotle or chile powder; 3/4 teaspoon ground cumin; 1/2 teaspoon onion powder; 1/2 lemon, cut into 2 wedges; 1/3 cup vinegar-based arbol hot sauce, such as Cholula or Crystal; 1/4 cup extra-virgin olive oil; 1 1/2 teaspoons lime zest, plus 5 teaspoons lime juice (from 2 limes); 2 teaspoons dried oregano (preferably Mexican oregano); 1 small garlic clove, finely grated; 1/4 teaspoon black pepper; Pinch of fine sea salt; 3/4 pound green cabbage (about 1/2 head), thinly sliced and chopped (about 4 cups); 6 ounces Tuscan kale, stemmed, cut into thin ribbons; 1/2 cup finely chopped fresh cilantro, mint or parsley, or a combination

Recipe from Josef Centeno and Betty Hallock

Adapted by Alexa Weibel

Hot Sauce Roast Chicken With Tangy Kale Salad — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 1½ hours, plus resting
Rating: 4(361)
Comments: Read comments

In his cookbook “Amá: A Modern Tex-Mex Kitchen” (Chronicle Books, 2019), the chef Josef Centeno experiments with the Tex-Mex cuisine he grew up eating in San Antonio. Barbecue chicken played a significant role, and he reinterpreted those flavors with a chile paste-rubbed chicken that gets basted with hot sauce as it roasts. This simplified version requires less work and comes together with pantry staples. Slip a few pats of butter under the skin (this ensures the meat stays moist), toss together a dry rub made with chile powder, cumin and onion powder, then rub it all over the chicken. Pop it into the oven and baste with a combination of hot sauce and melted butter every 10 minutes. The crunchy kale salad pairs well with the tangy, buttery chicken. A pile of rice or beans would round out the meal. —Alexa Weibel

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Ingredients

Yield:4 to 6 servings

For the Chicken

1(4- to 4½-pound) whole chicken
8tablespoons unsalted butter (1 stick), chilled
Kosher salt and black pepper
¾ to 1teaspoon ground chipotle or chile powder
¾teaspoon ground cumin
½teaspoon onion powder
½lemon, cut into 2 wedges
⅓cup vinegar-based arbol hot sauce, such as Cholula or Crystal

For the Vinaigrette

¼cup extra-virgin olive oil
1½teaspoons lime zest, plus 5 teaspoons lime juice (from 2 limes)
2teaspoons dried oregano (preferably Mexican oregano)
1small garlic clove, finely grated
¼teaspoon black pepper
Pinch of fine sea salt

For the Cabbage and Kale Slaw

¾pound green cabbage (about ½ head), thinly sliced and chopped (about 4 cups)
6ounces Tuscan kale, stemmed, cut into thin ribbons
½cup finely chopped fresh cilantro, mint or parsley, or a combination

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 400 degrees. Pat the chicken dry using paper towels. Cut 5 tablespoons butter into thin slices, reserving the remaining 3 tablespoons. Season the cavity of the chicken generously with salt and pepper. Working with your fingers, carefully loosen the skin of the chicken by sliding your fingers between the skin and the meat. Slide the sliced butter between the skin and the breast and thigh meat, evenly distributing the pieces over the chicken. In a small bowl, toss the ground chipotle, cumin and onion powder, 1 teaspoon salt and 1 teaspoon pepper. Rub the mixture all over the chicken. Stuff the cavity with the lemon wedges.
Step 2
Tuck the wings behind the back of the chicken, crisscross the legs at the ankles and tie the legs together tightly using kitchen twine. Transfer the chicken, breast-side up, to the rack of a roasting pan and roast until the skin is crisp and lightly browned, 15 to 20 minutes. Lower the heat to 350 degrees and roast another 30 minutes.
Step 3
Meanwhile, melt the remaining 3 tablespoons butter with the hot sauce in a small saucepan over medium heat. Set aside 2 tablespoons hot sauce mixture, for finishing the chicken. After the chicken has roasted for 30 minutes at 350 degrees, working in three or four batches, brush the baste all over the top and sides of the chicken every 10 minutes until the chicken reaches 165 degrees, 30 to 40 minutes more. Make sure to cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees and the juices run clear. Remove the chicken from the oven, brush with the reserved 2 tablespoons hot sauce mixture, and let rest for 15 minutes.
Step 4
While the chicken rests, prepare the cabbage and kale slaw: Add the vinaigrette ingredients to a small jar and shake to combine. Set aside. Toss the cabbage, kale and herbs in a large bowl with the vinaigrette; season to taste with salt and pepper. Carve the chicken, breaking it down to eight pieces or slicing as desired, transfer to a platter and drizzle with any juices from the roasting pan. Serve immediately with slaw.

Ratings

4 out of 5

361 user ratings

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Comments

David5 years ago

I like the editor's questions about the ingredients for the kale slaw, but perhaps they weren't meant to be there? 😉

Nick at Nite5 years ago

I spatchcocked the chicken and cooked at 400 for about 50 minutes, which made serving much easier and cut down on the cooking time. The lemon, which I cut in half, propped up the chicken in the pan. In my haste I forgot to add cumin, chipotle, and onion powder. A happy accident? I served with warmed naan and bleu cheese dressing after I brushed the chicken with some pan juices along with a little extra cholula and butter sauce My guests licked their plates clean. Fresh oregano won the slaw.

Emma5 years ago

Cooking for one so followed this recipe just using chicken thighs and adjusted cooking times - delicious!

Lindsay2 months ago

@jond I used a roasting pan and only a 3.5 lb bird and still the time was wayyy off. super frustrating when trying to get dinner on the table. Flavour was good though.

Brushjl3 months ago

Am not sold on the kale salad, but the chicken was excellent. Carcass makes a great stock too. Instead of cabbage, I used diy kimchi for the salad.

Tucker11 months ago

To avoid making a trip to the grocery store, I used brussel sprouts and radishes instead of cabbage and kale. I used food processor to grate both and these paired well with the dressing. The chicken was incredibly moist and not overly spicy at all. Loved the lemon flavor in the chicken.

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