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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 the delicious flavors year-round. —Robin Haas, Cranston, Rhode Island
  • Total Time
    Prep: 20 min. Bake: 1 hour + standing
  • Makes
    6 servings

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 thickest part of thigh reads 170°-175°, covering with foil halfway through cooking to prevent overbrowning.
  • Remove chicken from oven; let stand, loosely covered, 15 minutes before carving. Remove and discard skin before serving.
Nutrition Facts
4 ounces cooked chicken (skin removed): 239 calories, 8g fat (2g saturated fat), 98mg cholesterol, 409mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 4 lean meat.

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