Average Rating: 0TOTAL TIME: Prep: 15 min. + marinating Bake: 1 hour 50 min. + standing
YIELD: 8 servings.Ingredients
- 2 chipotle peppers in adobo sauce plus 3 tablespoons adobo sauce
- 1/4 cup tomato paste
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 roasting chicken (6 to 7 pounds)
Instructions
- 1. Pulse chipotle peppers, adobo sauce, tomato paste, honey, olive oil and sea salt in a food processor or blender until smooth. Spread mixture evenly over chicken. Refrigerate, covered, at least 1 hour or overnight.
- 2. Preheat oven to 400°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.
- 3. Roast 20 minutes. Reduce oven setting to 350°. Roast 1-1/2 - 1-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)
- 4. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.
Nutrition Facts
6 ounces cooked chicken: 462 calories, 27g fat (7g saturated fat), 134mg cholesterol, 437mg sodium, 9g carbohydrate (8g sugars, 1g fiber), 43g protein.