Peanut Butter Roasted Chicken

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers similar flavor with less sugar.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener with a unique flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

Remove the wishbone from the chicken by cutting along the inside of the V and scraping with a knife to reveal the bone.

Run fingers along both sides of the wishbone to lift it out carefully.

Separate the skin from the flesh of the chicken using fingers and a chopstick to create space for stuffing.

Stuff the chicken with salted peanut butter, ensuring it is inside the skin to prevent burning.

Massage the chicken to distribute the peanut butter evenly.

Truss the chicken using butcher's twine to ensure even cooking and a good presentation.

Oil the chicken slightly to help with even cooking at the beginning.

Preheat the oven to 200 degrees Celsius (392°F) and place a thick bottom roasting tray inside to heat up.

Oil the heated roasting tray to prevent sticking before placing the chicken in it.

Place the chicken in the roasting tray and cook for about 45 minutes, using a meat probe to check the temperature.

After 45 minutes, check the chicken for doneness by probing the thickest part of the thigh to ensure it is above 71 degrees Celsius (160°F).

Let the chicken rest for at least 15 minutes, preferably half an hour, to allow the juices to redistribute.

Carve the chicken by removing the trussing string, taking off the legs, and separating the drumsticks from the thighs.

Remove the wings by pulling them off easily if cooked properly.

Cut along the bone in the middle of the chicken to separate the breast meat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens