Prep time: 30 minutes
Cook Time: 1 hour and 30 minutes
Total time: 2 hours
Yield: 10-12 servings
1 whole chicken; cleaned and patted dry
Asian-Inspired peanut butter sauce/marinade (recipe provided below); divided in thirds*
3 carrots, diced
3 to 4 white potatoes, diced
1 sweet potato, diced
4 medium parsnips, diced
1 red onion, diced
4 garlic cloves, minced
1 lime, cut in half
1. Preheat oven to 400°F.
2. Rub whole chicken inside and out with the first third of Asian-inspired peanut butter sauce/marinade (recipe provided below). Make sure to rub sauce underneath the skin. Optional step: Let marinate overnight or for at least a couple hours.
3. In a large roasting pan, mix all the vegetables, except the lime halves, with the second third of the peanut butter sauce/marinade.
4. Place chicken on top of the vegetables. Stuff it with a few red onions from the pan and the lime halves. Tie the legs together with twine. Flip chicken over breast side down over the vegetables.
5. Place roasting pan in the oven. Bake for 45 minutes.
6. Reduce oven to 350°F and flip the chicken breast side up. If vegetables look dry, you can add 1/4 to 1/2 cup of sherry.
7. Bake for 45 minutes to 1 hour more, or until the chicken is completely cooked.
8. Remove from the oven and let chicken rest for 20 minutes.
9. Serve roast chicken pieces and vegetables with the last and final third of the peanut butter sauce/marinade.
Asian-Inspired Peanut Butter Sauce/Marinade
1 cup fresh cilantro
1/2 cup chopped fresh mint
2-inch piece of ginger, skin removed and roughly chopped
3 cloves of garlic; minced
1 tablespoon sesame oil
1/4 cup rice vinegar
5 tablespoons fish sauce
1 cup Peanut Butter & Co. Old Fashioned Smooth peanut butter
1 tablespoon Peanut Butter & Co. The Heat is On peanut butter
1 to 2 tablespoons peanut oil*
1 tablespoon honey
Juice of one lime
1/2 cup sherry
Sea salt and fresh black pepper, to taste
* You can also use the same amount of oil that has separated from the peanut butter in the jar.
1. Place all ingredients in the bowl of a food processor or blender and process until smooth. Divide sauce into thirds. Set aside.