Chipotle Roast Chicken
This Chipotle Roast Chicken is a smoky, flavorful whole roasted chicken coated in a chipotle marinade with smoked paprika, cumin, and oregano. Roasted over potatoes, peppers, and onions, this easy oven roasted chicken stays juicy while the vegetables soak up all the delicious pan juices.
Ingredients
For the Marinade
- ½ teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 tablespoon chipotle paste
- 3 tablespoon extra virgin olive oil
For the Chicken and Vegetables
- 1 whole chicken (3½ pounds / 1.5 kg)
- 1 teaspoon salt divided
- ½ teaspoon freshly ground black pepper divided
- 2 yellow onions cut into chunks
- 1 red bell pepper cut into chunks
- 1 green bell pepper cut into chunks
- 2 medium Yukon Gold potatoes cut into chunks
- 3 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 450°F / 230°C (425°F convection / 220°C fan).
- In a bowl, mix ½ tsp freshly ground black pepper, 1 tsp ground cumin, 2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, 1 tbsp brown sugar, 1 tbsp chipotle paste, and 3 tbsp extra virgin olive oil until well combined.
- Spatchcock 1 whole chicken (3½ pounds / 1.5 kg) by removing the backbone and flattening it. Season all over with ½ tsp salt and ¼ tsp Freshly ground black pepper.
- Using a spoon, gently loosen the skin from the meat to create pockets. Spread some of the chipotle marinade under the skin, then rub the remaining marinade all over the outside of the chicken.
- Cut 2 yellow onions, 1 red bell pepper, 1 green bell pepper, and 2 medium Yukon Gold potatoes (about 1 lb / 500 g) into large chunks and place them in a large roasting pan. Season with ½ tsp salt, ¼ tsp Freshly ground black pepper, and 3 tbsp extra virgin olive oil, then toss to coat evenly.
- Arrange the marinated chicken on top of the vegetables.
- Roast for 45 minutes, or until the thickest part of the chicken reaches 165°F / 74°C and the vegetables are tender and lightly caramelized.
- Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.
Notes
Marinate Under the Skin: I like to spread some of the chipotle marinade under the skin as well as over the top. It adds flavor directly to the meat and helps keep the chicken juicy while it roasts.
Cut the Vegetables Large: I prefer cutting the potatoes, onions, and peppers into large chunks so they roast at the same pace as the chicken and stay tender without becoming mushy.
Check the Temperature: The most reliable way to know the chicken is done is to use a meat thermometer. I remove it from the oven when the thickest part of the breast reaches 165°F / 74°C.
Storage: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F / 180°C until warmed through.
Nutrition
Calories: 649kcal | Carbohydrates: 13g | Protein: 37g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 1303mg | Potassium: 604mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1819IU | Vitamin C: 69mg | Calcium: 59mg | Iron: 3mg
