Chipotle Roast Chicken
Spatchcocked whole chicken coated with smoky chipotle seasoning and roasted over potatoes, bell peppers, and onions. The crisp-skinned chicken and tender vegetables cook together in one pan.
Ingredients
For the Chipotle Seasoning
- ½ teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 tablespoon chipotle paste
- 3 tablespoons 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 large chunks
- 1 red bell pepper cut into large chunks
- 1 green bell pepper cut into large chunks
- 500 g Yukon Gold potatoes cut into large chunks
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 220 °C.
- In a bowl, mix ½ teaspoon freshly ground black pepper, 1 teaspoon ground cumin, 2 teaspoons smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, 1 tablespoon brown sugar, 1 tablespoon chipotle paste, and 3 tablespoons 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 teaspoon salt and ¼ teaspoon Freshly ground black pepper.
- Gently loosen the skin from the meat with a spoon. Spread some chipotle seasoning underneath the skin, then coat the outside with the remainder. Roast immediately, or cover and refrigerate for at least 30 minutes for deeper flavor.
- Place 2 yellow onions, 1 red bell pepper, and 500 g Yukon Gold potatoes in a large roasting pan. Add the remaining ½ teaspoon salt, remaining ¼ teaspoon Freshly ground black pepper, and 3 tablespoons extra virgin olive oil. Toss until evenly coated.
- Arrange the chicken over the vegetables. Roast for 45 minutes, until the skin is crisp and the vegetables are tender. Check that the chicken has reached 74 °C in the innermost thigh and wing and the thickest breast area, avoiding the bones.
- Rest the chicken for 10 minutes before carving and serving it with the roasted vegetables.
Notes
Use the specified chicken size: The 45-minute cooking time is based on a 1.5 kg spatchcocked chicken. A larger bird will require longer.
Marinate when time allows: The chicken can be roasted immediately, but refrigerating it in the seasoning for at least 30 minutes develops deeper flavor. This optional time is not included in the total.
Check three areas: Confirm 74°C in the innermost thigh and wing and the thickest breast area without touching bone.
Keep the vegetables large: Large, evenly sized pieces cook through with the chicken without becoming mushy.
Nutrition
Calories: 746kcal | Carbohydrates: 35g | Protein: 39g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 1311mg | Potassium: 1130mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1822IU | Vitamin C: 94mg | Calcium: 74mg | Iron: 4mg
