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Roast Chicken with Chipotle Glaze

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  3 Hours 45 Minutes
  4 servings
One 3-pound fryer chicken
3 garlic cloves, finely chopped
3 tablespoons plus 2/3 cup red wine vinegar
3 tablespoons olive oil
2 tablespoons paprika

1 cup freshly squeezed orange juice
1/2 cup honey
3 canned chipotle chiles in adobo sauce

1/4 cup coarsely chopped parsley
Rinse chicken, remove any excess fat, and pat dry with paper towels. Mix garlic, 3 tablespoons vinegar, oil and paprika in small bowl to blend. Rub all over and in cavity of chicken. Cover with plastic and refrigerate 2 hours.

Preheat oven to 450 degrees F. Combine remaining 2/3 cup vinegar, orange juice, honey and chiles in heavy small saucepan. Simmer over medium heat until liquid is reduced by half, about 5 minutes. Strain, pressing chiles through sieve. Set glaze aside.

Transfer chicken to heavy large roasting pan. Roast 15 minutes. Reduce heat to 375 degrees F and roast 45 minutes. Continue roasting chicken, basting with reserved glaze every 5 minutes, until juices run clear when thickest part of inner thigh is pierced, about 20 minutes longer.

Transfer chicken to 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 . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 530
Fat. Total: 17g
Fiber: 1g
Carbohydrates, Total: 45g
Sodium: 241mg
% Cal. from Fat: 29%
Cholesterol: 155mg
Protein: 50g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Kim, TX Reviewed: 02/16/2011
This was so delicious. It's a little tedius having to baste every five min., but well worth it. I was concerned that it might be a little dry since the chicken was skinless -- so not the case -- it turned out really moist. Very flavorful.
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