Szechuan Peppercorn Roasted Chicken
This roasted organic chicken recipe is all about simplicity and flavor. The bird is generously seasoned with Sichuan Peppercorn Salt and stuffed with fragrant ginger, scallions, and orange, creating a delightful combination of aromas and tastes. The method of roasting the chicken breast-side down initially helps to achieve juicy and tender meat. Serve this savory dish with extra Sichuan Peppercorn Salt on the side for a flavorful finishing touch.
— Constant Cookbook
Ingredients
- 1 chicken, organic (I like using a small 3 1/2 pound bird)
- 1/2 orange
- 2-3 stalks of scallions, cut into 3" sections
- 4 long, thin slices of ginger
- 2 tablespoons Sichuan Peppercorn Salt + more to serve as dipping salt
- 2 tablespoons oil
Instructions
- Preheat oven to 400F set for convection.
- Wash chicken and pat very dry. Tie legs together with kitchen twine, tuck wings in. Generously season chicken inside and out with the Szechuan Peppercorn Flavored Salt. If you look at my photo, I use quite a bit of seasoning, which I think is one of the secrets to delicious tasting roast chicken. The roasting mellows out the salt - so don't be afraid to have a heavy-hand in seasoning. Stuff bird with ginger, scallions and orange. Place bird breast-side down in roasting pan. Brush 1 tablespoon oil all over the top of the bird (which is the thigh side).
- Roast chicken breast-side down for 30 minutes. Turn breast side up. Brush breast side with oil. Continue roasting until thickest part of thigh reaches temperature of 175F and breast is 160F. Generally, this will take another 20 minutes for a 3 1/2 lb bird. If using larger bird, add 7 more minutes for every add'l pound.
- Remove from oven and let rest for 10-15 minutes. Carve and serve with more Sichuan Peppercorn Salt on side for dipping.
Cook Time
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Prep Time
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