Chipotle Orange Chicken

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Ingredients
Instructions
Nutrition

As some of you know, I write an op-ed column for The Daily Camera, covering political, economic and environmental issues. As we face increasing food prices and shortages worldwide, food becomes a more important aspect of such aforementioned matters.

This week, my column was called, The Politics of High Fructose Corn Syrup. In it, I discussed our government’s gigantic corn subsidy and our country’s growing waistlines. When I awoke this morning, my husband asked if I had received any online comments to the article. Here is a portion of the only response I have received thus far:

“Ms. Amsterdam is wearing blinders”

Such remarks make me think of Dooce. She prints out all her nasty comments and runs over them in her driveway. I won’t be doing this. I don’t have a driveway.

Besides, things are actually looking up; spring is here (for today at least). The sun is shining. My children are on a street corner shouting their heads off selling lemonade (that they made themselves while I was still lollygagging in bed reading the paper) and hawking their ultra-expensive, politically correct, wooden Waldorf toys to increase profit margins.

I myself am on a baking marathon this weekend. Yesterday I made Kelly’s Bars three times. My baseball team (I’m coaching little league) gave their tacit seal of approval, devouring bars 2.0 even though they were a bit underdone. When I came home, I made bars 3.0 and am probably just one trial away from posting them here.

Today, however, I am sharing my roasted chicken recipe with all of you. This dish, which is my children’s current favorite entrée, will be the main course at our Passover Seder. Its sweet flavors are just right for a festive celebration.

Ingredients
Serves:
Print Recipe
Instructions
  1. Rinse chicken and pat dry with a paper towel
  2. Place chicken in an 9 x 13 inch baking dish
  3. In a small bowl, combine garlic, herbes de provence, agave, salt and chipolte
  4. Pour orange juice over chicken
  5. Rub mixture onto chicken
  6. Marinate chicken in the refrigerator, time permitting for up to 3 hours
  7. Bake at 350°F for 1½ to 2 hours
  8. Serve

A while back, after posting my Rosemary Apple Chicken recipe, one of my favorite readers (she comments frequently under the name ~M), asked if I had other suggestions for roasted chicken recipes with fruit; she inspired me to come up with this tasty dish. Happy Pesach ~M!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

43 responses to “Chipotle Orange Chicken”

  1. This chipotle orange chicken is absolutely delicious! I’ve struggled in that last (we have old ovens) getting a whole chicken to get done all over. I’ve never cooking one at 350* for 20 min a lb. This was perfect! Also loved the chipotle and orange flavor. It’s always exciting to get a new chicken recipe! Thank you!!!

  2. This is so delicious. I bought a 6lb chicken and cooked it at 450 degrees for 10 mins then turned the temp down to 325 degrees for 2 hours. I basted fairly often. It was so juicy and everyone loved it. I didn’t have Chipotle chili pepper but I had a small can of Chipotle peppers in Adobe sauce so I scooped out 2 tablespoons of the sauce. Next time I’ll add a few of the peppers for more zing. I wonder if this would work with chicken breasts with the skin still on. I may try it next time. The flavor of this dish is amazing.

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