Tomorrow I leave for California and I have a list of to-dos a mile long today to get ready for the trip. One of which is cooking a couple of easy meals for Canean to eat so he doesn't end up at Jimmy John's every night for the next eight days. I like to make things that he can eat two or three times and that are easy for me while I run around like a crazed person...it's all in the multitasking! This roasted chipotle, Satsuma, and rosemary chicken is amazing guys and really easy too, and today I need easy.
I know while your other favorite food bloggers are posting turkey recipes already I am posting this chicken recipe, but honestly you could do this exact same marinade and rub on your Thanksgiving turkey and it would be a A-MA-ZING! I might be a little behind schedule this year with my holiday preparations, partly because we are heading to NYC for Thanksgiving and I am not in what I am going to cook mode, but I promise I won't let you down.
But back to this chicken though....I'm being so serious when I tell you that this chicken is out of this world. Smoky chipotle mixed with sweet Satsuma juice and fragrant rosemary makes for a killer combo that you are going to love.
Have you ever roasted your chicken in an iron skillet? Well I hadn't either until this recipe was tested, and let me tell you I will roast many a more chickens in my trusty skillet. It cooked so evenly and added another dose of flavor, not that this chicken needs anymore flavor, but hey I'll take it.
I would say this chicken will be the perfect addition to your weeknight menu planning because it's easy and you can turn leftovers into yummy tacos or make a salad for round two and maybe round three leftovers!
- 1 Whole Chicken
- 1 Small Can of Chipotle Peppers in Adobe
- 1/4 Cup Freshly Squeezed Satsuma Juice
- 2 Tbsp. Rosemary
- 1 Tbsp. Honey
- 2 Tbsp. Kosher Salt
- 2 Tbsp. Butter, melted
- Preheat oven to 425 Degrees.
- In a food processor or blender, combine your chipotle peppers including the sauce, Satsuma juice, rosemary, and honey and blend until mixed well.
- Pat your chicken dry and then season heavily with kosher salt including inside the cavity of the chicken.
- Rub the chipotle marinade all over the chicken including under the skin on the breasts of the chicken.
- Place chicken into your iron skillet and pour the remainder of the rub into the pan with the chicken.
- Slice a couple of slices of Satsuma and lay them on top of the chicken before roasting.
- Place chicken into the oven and reduce heat to 350 degrees.
- About 30 minutes into the roasting, brush melted butter onto the chicken to get an extra golden skin.
- Bake for about an hour until the center of the chicken is 180 degrees and chicken is cooked through.
*If your chicken starts to get too brown too quick, place a sheet of aluminum foil over it so the skin does not burn.
If you don't do anything else in the kitchen this week, give this chipotle chicken a try. It requires little effort, it's healthy and it's so delicious!
Also, should you decide you might roast your turkey with a smoky twist this year, you have to tell me all about it and send me a picture...or be a rebel and just serve chicken.
Have a fantastic week guys, I can't wait to share my journey on the west coast that begins tomorrow...prepare for picture overload!