Chicken seasoned with ancho chile pepper and a hint of brown sugar roasts to perfection for a true comfort food dinner. Add a homemade onion gravy and your tastebuds will be jumping for joy with each forkful of our Sweet And Spicy Chicken recipe.
Sweet And Spicy Chicken
A little bit of brown sugar and little bit of ancho chile pepper are all it takes to create a mouthwatering roasted chicken recipe.
Butter flavored with the brown sugar and ancho chile pepper along with garlic powder and kosher salt is spread under the skin and permeates the chicken with flavor.
More of this flavored butter is rubbed over the chicken making a crisp and flavorful skin as it cooks.
Now roast that chicken on a bed of minced onions and you’ve got the beginnings of a homemade roasted onion gravy.
The roasted onion pieces and brown bits on the bottom of the roasting pan are packed with flavor and will give your gravy a wonderful depth of chicken flavor from the chicken drippings.
Dinner tonight will be filled with deliciousness when roasted chicken and gravy are on the menu.
This recipe practically cooks itself as it roasts in the oven. Add creamy mashed potatoes and an easy wedge salad and you’re all set.
Oh, and don’t throw away those chicken bones! Save them, in your freezer or fridge, to make a slow cooker bone broth recipe that’s packed with nutrition.
A roasted chicken is the perfect comfort food for dinner on a chilly evening, especially when it’s a sweet spicy chicken that’s brimming with flavor!
For optimum health and nutrition the nutritionist in me is urging you to purchase a chicken that is:
- organic
- grass-fed
- hormone-free
- antibiotic-free
How to make roasted chicken with gravy
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Preheat oven to 350F.
- Arrange onion and garlic in center of roasting pan to form a "bed" for your chicken.
- Place chicken directly on top of bed of onion and garlic.
- In small bowl combine 2 Tbs. butter, brown sugar, ancho, garlic powder and kosher salt until smooth and blended.
- Loosen skin from breast and legs of chicken and place half of the butter mixture in a thin layer under the skin. Rub the remaining butter mixture over top of skin.
- Roast chicken 1 hour 30 minutes or until meat thermometer inserted in thickest part of chicken registers 165F.
- Transfer chicken to serving platter and let chicken rest 10 minutes.
- While chicken is resting, combine white wine and flour in small bowl, stirring until smooth and blended. Add broth and wine mixture to roasting pan with roasted onions and pan drippings.
- Bring to a boil over medium heat until thickened, stirring occasionally and scraping up any brown bits in pan. Those brown bits are packed with flavor and will give your gravy a wonderful depth of chicken flavor!
- Stir in remaining 1 Tbs. butter and cook until melted, stirring. Simmer gravy on low until ready to serve with chicken.
Swirls of Flavor Recipe Tips
- Use a cut up chicken and arrange the pieces on the minced onion; the roasting time will shorten so cook chicken until it registers 165F with a meat thermometer
- Save on oven roasting time and make this recipe with a spatchcocked chicken
- Use a sweet onion for a milder onion flavored gravy
- Substitute an additional ½ cup of chicken broth in place of the ½ cup white wine
Ingredients for roasted chicken
- onion – will flavor the homemade gravy
- garlic – adds savory note
- whole roasting chicken – a roasting chicken averages 5-6 pounds or more
- butter – flavors the chicken and crisps the skin
- brown sugar – adds sweetness
- ancho chile pepper – adds heat and smoky notes
- garlic powder – adds savory notes
- white wine – flavors the gravy
- flour – a thickener
- kosher salt – makes the flavors pop
- chicken broth – the base for the gravy
Easy Chicken Recipes
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Roasted Sweet And Spicy Chicken With Gravy
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Ingredients
- 1 onion , minced, 1 cup
- 1 clove garlic , minced
- 1 roasting chicken , about 6 lbs.
- 3 Tbs. butter , at room temperature, divided
- 2 Tbs. packed brown sugar
- 1 tsp. ancho chile pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/2 cup white wine
- 2 Tbs. flour
- 1 ½ cups chicken broth
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Instructions
- Preheat oven to 350F.
- Arrange minced onion and minced garlic in center of roasting pan to form a "bed" for your chicken.
- Place chicken directly on top of bed of onion and garlic.
- In small bowl combine 2 Tbs. butter, brown sugar, ancho, garlic powder and kosher salt until smooth and blended.
- Loosen skin from breast and legs of chicken and place half of the butter mixture in a thin layer under the skin. Rub the remaining butter mixture over top of skin.
- Roast chicken 1 hour 30 minutes or until meat thermometer inserted in thickest part of chicken registers 165F.
- Transfer chicken to serving platter and let chicken rest 10 minutes.
- While chicken is resting, combine white wine and flour in small bowl, stirring until smooth and blended. Add broth and wine mixture to roasting pan with roasted onions and pan drippings.
- Bring to a boil over medium heat until thickened, stirring occasionally and scraping up any brown bits in pan. Those brown bits are packed with flavor and will give your gravy a wonderful depth of chicken flavor!
- Stir in remaining 1 Tbs. butter and cook until melted, stirring. Simmer gravy on low until ready to serve with chicken.
Notes
- Use a cut up chicken and arrange the pieces on the minced onion; the roasting time will shorten so cook chicken until it registers 165F with a meat thermometer
- Save on oven roasting time and make this recipe with a spatchcocked chicken
- Use a sweet onion for a milder onion flavored gravy
- Substitute an additional ½ cup of chicken broth in place of the ½ cup white wine
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