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Roast Chicken with Chipotle Glaze
- Active Time 15m
- Total Time 3h 45m
- One 3-pound fryer chicken
- 3 garlic cloves, finely chopped
- 3 tablespoons plus 2/3 cup red wine vinegar, divided
- 3 tablespoons olive oil
- 2 tablespoons paprika
1 cup freshly squeezed orange juice
- 1/2 cup honey
- 3 canned chipotle chilies in adobo sauce
1/4 cup coarsely chopped parsley
Rinse the chicken, remove any excess fat and pat dry with paper towels. Mix the garlic, 3 tablespoons vinegar, oil and paprika in a small bowl to blend. Rub all over and in the cavity of the chicken. Cover with plastic and refrigerate 2 hours.
Preheat the oven to 450 degrees F. Combine the remaining 2/3 cup vinegar, orange juice, honey and chilies in a heavy small saucepan. Simmer over medium heat until the liquid is reduced by half, about 5 minutes. Strain, pressing the chilies through the sieve. Set glaze aside.
Transfer the chicken to a heavy large roasting pan. Roast 15 minutes. Reduce the heat to 375 degrees F and roast 45 minutes. Continue roasting the chicken, basting with the reserved glaze every 5 minutes, until the juices run clear when the thickest part of the inner thigh is pierced, about 20 minutes longer.
Transfer the chicken to a platter. Tent with foil. Let rest 10 minutes. Sprinkle with parsley, and serve.
Copyright 2001, Susan Feniger, Mary Sue Milliken and Helene Siegel, all rights reserved.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
530 calories; 17g total fat; 155mg cholesterol; 241mg sodium; 45g carbohydrates; 1g fiber; 50g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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