Chipotle Roast Chicken (Taco) Dinner

This is such a perfect summer supper. It’s classic roasted chicken with an unexpected Mexican twist. It’ll serve a crowd, so invite some friends over to share. Complete the meal with Poblano Potato Gratin, Grilled Corn with Chile-Lime Butter, and Mango Ice cream for dessert.

Chipotle Roast Chicken (Tacos)

We warmed some tortillas and assembled pulled chicken tacos. Layer tacos with roasted garlic & onions, sour cream or mexican cheese, and fresh sliced avocado.

1/4 cup (1/2 stick) softened butter

1 Tbs. chopped fresh cilantro (plus extra sprigs for stuffing chicken)

1 Tbs. chopped fresh oregano (or dried)

1 Tbs. chopped fresh rosemary (plus extra sprigs for stuffing chicken)

4 tsp. minced canned chipotle chilies in adobo (sold canned in mexican section)

1/2 tsp. ground corriander

1 (5-6 lb.) roasting chicken

2 large onions (quartered)

1 head garlic, halved

1 lime, halved

12 garlic gloves, peeled

1/2 cup chicken broth

1/4 cup white wine

Using fork, mix butter, all herbs, and chipotle chilies in adobo sauce in small bowl. Season to taste with salt & pepper.

Heat oven to 400°.

Slide fingers under the skin of chicken to separate (careful not to tear skin) and spread seasoned butter between skin and meat. Spread any remaining butter over chicken skin.

Place chicken in a large roasting dish. Generously salt & pepper cavity of chicken. Stuff with herbs, halved garlic head, and halved lime. Arrange onion wedges and garlic cloves around chicken. Roast for 1 hour and 15 minutes. Every 30 minutes baste and add chicken broth & wine as needed to keep moist.


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