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Citrus-Spiced Roast Chicken

 Citrus-Spiced Roast Chicken
I am the designated Thanksgiving host in my family because of my chipotle citrus roast turkey. Even finicky eaters love it. That's why I use the same recipe for chicken, so we can enjoy it year-round. —Robin Haas, Cranston, Rhode Island
6 ServingsPrep: 20 min. Bake: 1 hour + standing

Ingredients

  • 3 tablespoons orange marmalade
  • 4-1/2 teaspoons chopped chipotle peppers in adobo sauce
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1 broiler/fryer chicken (4 pounds)

Directions

  • Preheat oven to 350°. Mix marmalade, chipotle peppers, garlic,
  • 1/2 teaspoon salt and cumin. With fingers, carefully loosen skin
  • from chicken; rub mixture under the skin.
  • Place chicken on a rack in a shallow roasting pan, breast side up.
  • Tuck wings under chicken; tie drumsticks together. Rub skin with
  • remaining salt.
  • Roast 1 to 1-1/4 hours or until a thermometer inserted in thigh reads
  • 180°. Baste occasionally with pan drippings. (Cover loosely with
  • foil if chicken browns too quickly.)
  • Remove chicken from oven; tent with foil. Let stand 15 minutes before
  • carving. Remove and discard skin before serving. If desired, skim
  • fat and thicken pan drippings for gravy. Serve with chicken. Yield:
  • 6 servings.
Nutritional Facts: 4 ounces cooked chicken (skin removed) equals 239 calories,

2 of 2

Citrus-Spiced Roast Chicken (continued)

Nutritional Facts: 8 g fat (2 g saturated fat), 98 mg cholesterol, 409 mg sodium, 8 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchange: 4 lean meat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.