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.
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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.
Chipotle Orange Chicken
- 1 whole chicken (2-3 pounds)
- 3 cloves garlic, pressed
- 1 tablespoon herbes de provence
- ¼ cup agave nectar or honey
- 1 teaspoon celtic sea salt
- 1 tablespoon chipotle chili powder
- 1 cup orange juice, freshly squeezed
- Rinse chicken and pat dry with a paper towel
- Place chicken in an 9 x 13 inch baking dish
- In a small bowl, combine garlic, herbes de provence, agave, salt and chipolte
- Pour orange juice over chicken
- Rub mixture onto chicken
- Marinate chicken in the refrigerator, time permitting for up to 3 hours
- Bake at 350°F for 1½ to 2 hours
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!
Barbara C. Hardison says
Have you tried making this in the Instant Pot?
Barbara, I haven’t, if you do please let us know how it goes :-)
Mary Beth says
I’m making this tomorrow but I would like to prep it in the morning so all I have to do is pop it in the oven when I get home.in the recipe it is suggested that you only let it marinade for three hours. Does anyone know what will happen if the marinade sits on it for longer than three hours? Would the acid in the orange juice make the chicken taste badly?
Just to follow up, I made this for a dinner party and it was a huge hit. My guests were standing over the pan devouring the final pieces even after dinner was over. I followed M’s suggestion of cooking it in the Le Creusent pan and it was perfect. I served with orange slices, brown rice, a simple salad and garlic mustard Brussels sprouts. I served Elana’s Carmel Paleo brownies for dessert. What a feast!!
This looks so yummy and pretty! Being a diabetic, I always wince when I see as a sweetener you always suggest Agave Nectar or Honey…..I’m hoping I can use Stevia (or Splenda) in some form instead? Agave Nectar is not a healthy item and Honey is so sweet and expensive.
I understand how the agave or honey isn’t good for your health issues, but Elana started developing recipes because she had gut issues, and one of the diets that helps is called the Specific Carbohydrate Diet (SCD) — honey is the best and most common sweetener on that diet. Stevia, agave, and maple syrup are all “illegal” on the diet. Anyway, I’m not sure if stevia would work since I’ve never used it, but it’s also possible the orange juice itself would be sweet enough.
Thanks Maren! Bettie, here’s a link to my Keto Diet recipes page for you:
This is my favorite roasted chicken recipe, EVER! The flavor is amazing! I make it every other week using a 4-5lb chicken and I get at least three more meals out of it. Thank you so much for sharing!
I’ve been looking at this recipe for a while now, but we don’t really do spicy so I was hesitant. Finally, I did it, and we loved it. All the roasters at my grocers were >6 lbs, but it still cooked in just under 2 hours in my convection oven, at 325. I cooked it in my regular roasting pan, on the rack. The meat was moist and flavorful. Now I’m glad I have so much of it left over! I’m betting it will taste amazing cold out of the fridge, too!
I’m a newbie cook so sorry if this is a dumb question… Could you do this in a slow cooker?
I made your Rosemary Apple Roasted Chicken last night and it was DELICIUOS!!! It was so most and so good! I am anxious to try this Chipotle Orange recipe. Love your site and easy to follow recipes!
have you ever made this recipe with chicken thighs? If so, what temperature, how long and with or without skin?
Elena Ziehm says
Where do I find chipotle chili spice
Love this recipe! I found the chipotle chili pepper in the bulk spice area at my local natural store. I only bought a little because I wasn’t sure if it was a spice I’d use regularly. Now I’ll have to go back and get more as this recipe is going to be a regular.
The cooking spice wafted through the house and made my eyes teary like an onion would, but I knew it was going to be dericious when it came out. I can joined the burned fingers club as I couldn’t wait for it to cool to try some (my puppy loved it too!).
This recipe sealed my fate: I must buy a dutch oven soon. I love the idea of being able to use the one pot for everything, like making gravy and stock or soup. One day soon…
Thanks for another yummy recipe!