J A S O N’s Maple Glazed Chilli Roast Chicken | Gourmet Cooking Made Easy

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower in calories, while honey is often more affordable.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium, while tamari is a gluten-free soy sauce.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less expensive.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are usually cheaper and remain juicy when cooked.

Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit) for 15 minutes.

Prepare the chicken by sprinkling salt on top and inside the cavity, followed by black pepper.

Squeeze lime juice into the cavity and place the squeezed lime inside.

In a bowl, combine 100 grams of melted salted butter, 1 heaped teaspoon of red chili powder, 1 heaped tablespoon of smoked paprika, and 1 heaped teaspoon of ginger garlic paste to create a marinade.

Mix the marinade until well combined, then add nearly 1/2 cup of maple syrup and whisk again.

Add iodized salt to taste into the marinade.

Slather the marinade under the skin of the chicken, ensuring it gets into the nooks and crannies.

Skewer the legs together and position the wings neatly against the sides of the chicken.

In a separate bowl, prepare the vegetables by combining 2 large red onions (cut into large chunks), 2 leeks (cut into 1-inch pieces), 4 stalks of celery (sliced on an angle), 8 cloves of garlic, and a 1.5-inch piece of ginger (chopped).

Add 20-30 ml of olive oil and season with black pepper and iodized salt, then toss the vegetables together.

Transfer the vegetable mixture into a cast iron roasting pan and spread it out evenly.

Add 8 halved Chipotle peppers to the vegetables for flavor and color.

Place the marinated chicken on top of the vegetables and pour any remaining marinade over the chicken.

Add 1/2 cup of water to the bottom of the roasting pan to prevent the vegetables from burning.

Cook the chicken breast side down for moisture, or optionally place bacon on top for added flavor.

Roast in the oven for about 1 hour to 1 hour and 15 minutes, checking for doneness.

To check if the chicken is done, pierce the leg with a skewer or knife; if the juices run clear, it's ready.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens