1/2 teaspoon each ground allspice, cinnamon, ginger, cloves, and black pepper
1 to 3 tablespoon sriracha sauce, or other hot sauce
Chicken and Vegetables
4 pound chicken, split down the back and butterflied
1 medium onion, cut into bite-sized chunks
2 large sweet red peppers cut into bite-sized chunks
1. Preheat the oven to 400ºF. and cover a large shallow pan (a half sheet pan is what I use) with heavy-duty foil. In a medium bowl blend together all the sauce ingredients and taste for sweet/tart balance.
2. Spread out the chicken on the pan, skin side up and scatter the vegetables around it. Pour the sauce over everything, turning the vegetables to coat them.
3. Roast 10 minutes and turn the heat down to 325ºF. Roast, basting often with the pan juices, for another hour, or until the center of the breast reads 165ºF.
4. Pull the pan from the oven. If serving now, place the chicken and vegetables on a serving platter. Intensify the sauce's flavors by pouring it into a 12-inch skillet. Skim off some of the fat, then boil it down until you have medium sized shiny bubbles. Pour over the chicken and serve, or refrigerate.
Lynne Rossetto Kasper has won numerous awards as host of "The Splendid Table," including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, three Clarion Awards (2007, 2008, 2009) from Women in Communication and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.
Sally Swift is the managing producer of The Splendid Table. Before coming to the show, she worked in film, video and television including stints at Twin Cities Public Television, Paisley Park and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.