Gluten Free/ Holiday Recipes/ Main Course/ Thanksgiving

ROASTED CHICKEN WITH SHALLOTS & RED PEPPER SAUCE

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Ingredients

  • Makes 2 chickens:
  • 2 whole chickens
  • 3 pounds shallots, peeled
  • Olive oil
  • Salt
  • Inside each chicken cavity:
  • 7-8 whole garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon cumin powder
  • ¼ teaspoon crushed red pepper flakes
  • The herb butter:
  • 8 tablespoons unsalted butter, melted
  • 4 garlic cloves, grated
  • 2 teaspoons chopped rosemary
  • 2 tablespoons lemon zest
  • Juice of a lemon
  • Salt and freshly ground black pepper
  • The red pepper sauce (tirokafteri):
  • 8 ounces feta cheese (preferably Dodonis)
  • 1/2 cup ricotta cheese
  • 1/2 cup Greek yogurt
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2-4 roasted red peppers
  • about 1/4 teaspoon or more crushed red pepper flakes (I prefer much more)
  • salt and freshly ground black pepper, to taste

Instructions

1

Preheat oven to 400°F, 200 °C.

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3

Combine all of the red pepper sauce ingredients in a food processor and pulse until smooth. Taste and adjust seasoning if desired. Place 2 cups of the sauce in a bowl to stuff the chickens with and store the remaining sauce in a bowl in the refrigerator.

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5

Place the shallots in a baking dish large enough to hold the chickens. Drizzle them with ¼ cup olive oil and season with some salt. Roast for 15 minutes while you prepare the chickens.

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7

Combine all of the herb butter ingredients in a bowl and whisk them together to combine.

8

9

Season the cavity of each chicken with salt, cumin powder, and red pepper flakes, and add the garlic cloves.

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Use your fingers or a spoon to carefully separate the skin from the chickens from the breast to create a pocket that will hold the red pepper sauce. Place a tablespoon of the herb butter under the skin of each breast. Spread it all around with your fingers.

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Place ¾ cup – 1 cup of red pepper sauce under the skin of the chicken breasts. Spread around so that it can reach the thighs as well.

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Tie the legs with butcher’s twine.

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Remove the shallots from the oven and place the chickens in the pan along with them.

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Pour the remaining herb butter over the chickens. Season with salt and pepper.

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Reduce the oven temperature to 350 °F, 180 *C.

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Roast the chickens (uncovered) for 1 and ½ to 2 hours or until the internal temperature reaches 165 °F. This usually takes 2 hours when roasting 2 chickens in one baking pan.

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Allow the chickens to rest at least 15 minutes so that they stay juicy. Pour the pan juices in a gravy boat and serve alongside the chicken.

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Serve with some toasted bread and more red pepper sauce.

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Enjoy!

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