Spicy Roasted Chickens

Ingredients

• 4 small chickens (about 450 g each)
• 1 red chili pepper
• 2 red peperoncini peppers
• 2 tsp black peppercorns
• 1 cm ginger, finely diced
• 2 Garlic cloves
• 2 sprigs Rosemary
• 1 tsp coarse sea salt
• 4 tbsp olive oil
• 50 ml white wine
• 100 ml Vegetable broth
• 3 tbsp acacia honey
• 200 g Cherry tomatoes
• 1 bundle arugula
• 1 tbsp white balsamic cream
• Parmesan (shaved, for serving)

Instructions

1. 1.

   Wash the chickens, pat dry and cut along the spine with poultry scissors.

2. 2.

   Turn the chicken over, gently pull the back apart, press the breast slightly downward and lift the legs a bit.

3. 3.

   Wash, clean, halve, seed and remove skins from the chilies and peperoncini; dice finely. Peel garlic cloves and wash rosemary, shake dry and strip needles. Combine rosemary, pepper, salt, ginger, chili and peperoncini in a mortar and crush finely together.

4. 4.

   Brush a baking sheet with 2 tbsp oil, coat chickens all around with 2-4 tbsp oil. Sprinkle the spice mixture over the chickens inside and out.

5. 5.

   Bake in preheated oven at 200°C on second rack for about 35 min. After 10 min add wine and broth. Warm honey in a small pot. Remove chickens, raise temperature to 220°C, brush with honey, return to oven and bake another 5-10 min until crisp.

6. 6.

   Meanwhile wash arugula. Boil tomatoes briefly, peel, halve and seed them. Sprinkle tomatoes over the chickens during last 2-3 min of baking.

7. 7.

   Serve by placing salad on plates, drizzle white balsamic cream, add a chicken per plate and garnish with shaved Parmesan.