Donna Hay Spice Roasted Chicken with Fireworks Chipotle Tomato Butter

During the winter, I'm definitely one to crave comfort foods. And nothing is more comforting to me than roasted chicken. This meal could possibly be one of the easiest things to master and equally wow guests or family members. Chicken is very versatile and can take on so many different flavors. We love it roasted with herbs and lemons, nestled amongst potatoes and carrots too. But this...this one is our favorite...

Whether or not you choose to butterfly the chicken like Donna Hay suggests, this recipe is delicious with Fireworks Chipotle Tomato Chefs Butter basted on during the roasting process. According to Hay, "Butterflying a chicken allows it to cook faster and more evenly. You can cook butterflied chicken on a barbecue. Simply pop the barbecue lid on after 5 minutes to act like an oven." On a snowy January day in Boulder CO, we decided not to use the outdoor grill. Roasting in an oven sounded just perfect for a delicious, warm and cozy home cooked meal. To add even more fireworks to this recipe put the chicken in a dutch oven and roast it with kalamata olives and whole garlic cloves. You won't be sorry...

1 tsp. dried chili flakes
3 cloves garlic, crushed
1/2 tsp paprika
1 tsp dried oregano leaves
1 Tbs shredded lemon zest
3 Tbs red wine vinegar
1-2 Fireworks Chipotle Tomato Butter bursts, melted
1 tsp Sea Salt 
4 twists Fresh Ground Black Pepper from the pepper mill
1 1-2lb whole organic chicken
8 whole garlic cloves optional
1/2 cup whole, pitted kalamata olives optional


1. Preheat oven to 400˙. Position the chicken, breast side down, so the back is facing up and the drumsticks are pointing towards you. Using a sharp kitchen scissors or shears, cut closely along either side of the backbone and remove.

2. Turn the chicken, breast side up, and press down firmly on the breastbone to flatten the chicken. Tuck the wing tips under before roasting.

3. Place all the ingredients (except the chicken) in a small bowl and mix well to combine.

4. Place the chicken on a parchment lined baking sheet and spread the spice butter mixture over the chicken to coat. Or place the chicken, olives and garlic and spread the chicken with the spice mixture. Roast about 45 to 55 minutes or until the internal temp of the chicken reaches 165˙. Brush with pan juices halfway through.