Roast Chicken with Hot-Sauce Butter

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This vibrant roast chicken with hot-sauce butter offers a sophisticated twist on a classic poultry dish. By fermenting fresh Scotch bonnet chillies with orange zest and a hint of floral elderflower liqueur, you create a complex, piquant sauce that cuts beautifully through the richness of the meat. The chicken is pan-seared to ensure a perfectly crisp skin before being finished in the oven, resulting in tender, juicy portions every time.

Ideal for an adventurous weekend lunch or a contemporary dinner party, this recipe balances heat with acidity and citrus notes. The silky butter finish provides a luxurious glaze that elevates the simple roasted bird into something truly special. Serve it alongside some simple steamed greens or roasted root vegetables to allow the bold, spicy flavours of the homemade hot sauce to take centre stage.

Ingredients for Roast Chicken with Hot-Sauce Butter

90g orange Scotch bonnet or habanero chillies (about 10)
1 orange pepper, halved, seeded, coarsely chopped
4 1x3 inch strips orange zest
60ml St-Germain liqueur, divided
2 tablespoons kosher salt, divided, plus more for seasoning
1 spicchio d'aglio, schiacciato
240ml Champagne vinegar
2 cucchiaini di amido di mais
4 tablespoons unsalted butter, softened, divided
450g chicken, cut into 4 pieces, backbone removed
Pepe nero macinato fresco

How to make Roast Chicken with Hot-Sauce Butter

Wearing gloves, halve and seed chillies. Purée chillies, pepper, zest, 2 tablespoons liqueur, 1 tablespoon salt, and garlic in a blender. Transfer to a bowl, cover with plastic wrap, and let ferment at room temperature for 12 hours.

Purée chilli mixture in a blender with vinegar, remaining 2 tablespoons liqueur, and remaining 1 tablespoon salt until smooth. Set a fine-mesh strainer over a small saucepan. Strain mixture, pressing on solids. Heat hot sauce over medium heat. Stir cornflour and 2 teaspoons water in a small bowl until smooth. Whisk cornflour mixture into hot sauce. Simmer, whisking constantly, until thickened, about 2 minutes. Whisk in 3 tablespoons butter. Season to taste with salt. Keep warm.

Preheat oven to 450°. Season chicken with salt and pepper. Heat remaining 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Cook chicken, skin side down, until golden, about 5 minutes. Turn chicken and cook 6 minutes. Remove breasts from pan and transfer to a plate. Place skillet in oven and roast legs for 12 minutes. Return breasts to skillet; roast until legs and breasts are cooked through, about 10 minutes longer. Serve with hot-sauce butter.

Avvertenza

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