Spicy, Tangy, Zesty and More!

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Make Spicy, Tangy, Zesty and More!

This spicy roast chicken recipe  is packed with zingy flavor, thanks to a buttery baste made from coriander, Tabasco and spring onion.Ask your butcher for a"spring" or young  smaller chicken. 

Green Tabasco and Coriander Butter Roasted Spring Chicken

Ingredients

Serves 4

Total time: 60 minutes, plus time to allow the birds to come up to room temperature out of the refrigerator, 30 minutes.

4  1-2 lb. chickens, small (young/poussin)

3/4 (3 tbs.) stick of unsalted butter, softened

1 bunch of coriander, finely chopped

2 spring onions, finely chopped

4 tbs. of Tabasco green

4 tbs. of extra virgin olive oil, plus extra for drizzling

4 tbs. of pine nuts, lightly toasted and roughly chopped

sea salt

pepper

salad leaves, to serve

Directions

Preheat the oven to 400°F

Take the chickens out of the refrigerator 30 minutes before cooking to allow them to come to room temperature.

Place the softened butter in a bowl along with half the spring onion, half the chopped coriander and 2 tablespoons of Tabasco. Season with salt and pepper and mix thoroughly to combine.

Place the chicken on a board with the cavities facing you. Carefully use your fingers to separate the breast skin gently away from the flesh to create a little pocket. Push a quarter of the butter mixture under the skin of each bird, ensuring that it is evenly spread into the pocket. Once the butter is under the skin, you can massage the breast from the outside to ensure the butter is evenly distributed.

Drizzle the birds with a little olive oil, season with salt and pepper and roast in the oven for 35 to 45 minutes, basting with juices halfway through cooking. To check  if they are cooked,  pierce the thickest part of the thigh, the juices should run clear. If not, give the birds another 5 to 10 minutes.

Remove the chickens from the pan and wrap them individually in foil. Rest breast-side down for 10 minutes before serving.

While the chickens are resting, place the remaining chopped coriander and spring onion in a bowl, along with the rest of the Tabasco, olive oil and chopped toasted pine nuts.

Serve the chickens with a little of the mixture on top and have the bowl of coriander and pine nut dressing on the side for your guests. Serve with a crisp cold salad of baby greens.

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