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!