Chili-Rubbed Chicken With Horseradish

Submitted by teresas

"This is out of my Hot & Spicy magazine cookbook...the book says that the combination may seem strange but remember that horseradish is a member of the mustard family...it's bite is agreeably balanced with maple syrup and chili power...I finally made this...it has a nice touch of sweetness and just a slight flavor of horseradish...we really enjoyed it! Hope you do too!"

 

• Ready In: 1hr 45mins
• Ingredients: 6
• Serves: 6

ingredients

• 3 lbs whole chickens
• 1⁄2 cup horseradish root, peeled and finely shredded
• 2 tablespoons maple syrup (the real stuff)
• 2 teaspoons olive oil
• 1 teaspoon chili powder
• 1⁄4 teaspoon salt

directions

1. Preheat oven to 375°F.
2. Rinse chicken; pat dry with paper towels and cut slits in skin of breast and drumsticks.
3. Stir together horseradish and maple syrup.
4. Stuff horseradish mixture in slits and rub into meat so mixture is spread evenly under the skin.
5. Brush chicken with oil.
6. Combine chili powder and salt; rub over the chicken.
7. Tie the legs together and twist the wing tips under the back.
8. Place chicken, breast side up, on a rack in a shallow roasting pan.
9. Roast, uncovered, in a 375°F oven for 1 1/4 to 1 1/2 hours or till the drumsticks move freely and the juices run clear.