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!
Ingredients:
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
Directions:
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!
