Hot Sauce Roast Chicken with Tangy Kale Salad

cooking.nytimes.com

Alice Xie

subheading: FOR THE CHICKEN:

1 (4- to 4½-pound) whole chicken

8 tablespoons unsalted butter (1 stick), chilled

Kosher salt and black pepper

¾ to 1 teaspoon ground chipotle or chile powder

¾ teaspoon ground cumin

½ teaspoon onion powder

½ lemon, cut into 2 wedges

⅓ cup vinegar-based arbol hot sauce, such as Cholula or Crystal

subheading: FOR THE VINAIGRETTE:

¼ cup extra-virgin olive oil

1½ teaspoons lime zest, plus 5 teaspoons lime juice (from 2 limes)

2 teaspoons dried oregano (preferably Mexican oregano)

1 small garlic clove, finely grated

¼ teaspoon black pepper

Pinch of fine sea salt

subheading: FOR THE CABBAGE AND KALE SLAW:

¾ pound green cabbage (about ½ head), thinly sliced and chopped (about 4 cups)

6 ounces Tuscan kale, stemmed, cut into thin ribbons

½ cup finely chopped fresh cilantro, mint or parsley, or a combination

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer