Hot Sauce Roast Chicken With Tangy Kale Salad

I love the slaw from this recipe and I make it all the time to accompany other chicken or fish dishes because the hot sauce in this recipe is a bit too salty for me. Often I'll add in thinly sliced fennel if I have it, and some toasted cumin seeds that I've ground up with my mortar and pestle. It's a really versatile slaw and still tastes crunchy and fresh after a day or two!

Just so good. We put a lime and some garlic inside the cavity. Because we live in Europe and chickens here have smaller breasts and meat distributed more evenly, we cooked our standard way recommended by Thermapen: 375 until breast at 145. Then 15 minute rest. We cut it off the bone and served it fajita style. Outstanding.

Cooked as written, except I did an overnight dry brine, adding 3/4 teaspoon of salt per pound of chicken, together with the dry spices. Also no butter on the bird, though I basted with the butter-hit sauce mix as directed. Chicken was not dry and was really flavorful. Super, super yummy, good kick of flavor without being overwhelming. Served the chicken over the slaw, greens-bowl style, topped with roasted zucchini and roasted sweet potatoes.

Made this for the first time last night. Thought it was very good. 18 year old loved it and said this recipe was a keeper. 14 year old liked the flavor but too much heat for him. Made exactly as written however local markets had no chickens less than over 5 lbs so took longer to roast. After reading some reviews, I may need to learn how to spatchcock a chicken.

Very tasty. I spatchcocked the chicken and roasted at 400 degrees, basted only once and I added sliced scallions to the slaw. But very good tastes. Served with roasted sweet potatoes

I make roast chicken often,and I found this recipe especially delicious. A lot of flavor and you don’t have to plan ahead to marinate, brine, etc. The butter under the skin keeps the bird very moist, so I recommend keeping it in the oven about 5 minutes longer then you think you should to ensure doneness. I also recommend dousing the bird in salt in pepper as soon as you start preparing it, rather than mixing the salt and pepper in with the dry rub. I can’t wait to make this again'!

Kale slaw was great, might try some honey to cut next time as suggested by other reviewers. Made chicken in air fryer with same spices but avocado oil instead of butter but still started basting with crystal and butter after half the time, turned out great!

Absolutely delicious! Took others advice and added a bit of sugar to the dressing for balance.

Cooked this on a charcoal grill: indirect heat, water-filled drip pan, and hickory chips on the coals. Used wing sauce rather than hot sauce; otherwise followed recipe. Wow.

Have made this twice. Used Frank's Wing Sauce 2nd time to tone down the heat. Basted with pan juices every time I basted with sauce. Chicken was moist and delicious.

Kale slaw was great! Even my kids gobbled it down! Added about 2 tablespoons honey to sweeten it up a bit.

Found the slaw was too tangy, so added two tablespoons of honey with excellent results. Also, 5 tbls of butter was unnecessary, 4 was plenty for a 5.5 lb. chicken. After you make the hot sauce with remaining 4 tbl. butter, siphon 1/2 of the sauce from the pot and inject it under the skin with the butter. Otherwise the only hot sauce flavor is on the outer skin. Use the rest of the hot sauce to baste the chicken per recipe.

excellent

This was delicious!! Next time I might add blue cheese to slaw but it was great as is.

I did a whole turkey once using earth balance instead of butter. Didn't burn at all & turned out great. Might work instead of butter?